Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk thoroughly.

In a larger bowl, whisk the melted butter with both the brown and granulated sugars until smooth and creamy.

Add the egg and vanilla extract to the butter-sugar mixture and whisk until well combined.

Gently fold the dry ingredients into the wet mixture until just combined, leaving a few small lumps.

Stir in the semisweet chocolate chips evenly until well distributed throughout the dough.

Using a cookie scoop or tablespoon, portion out the dough onto the baking sheet, leaving 2 inches of space.

Bake for 12-15 minutes, keeping an eye on them. They should be golden around the edges and soft in the center.

As soon as the cookies come out of the oven, sprinkle some additional chocolate chips and a pinch of flaky sea salt on top.

Allow the cookies to cool on a wire rack for about 20 minutes before serving.