Preheat oven to 375 degrees. Mix dry ingredients and set aside.
Cream butter with sugars in a mixer. Add remaining wet ingredients. Slowly add dry ingredients then chocolate. (It's okay if some of the chocolate baking discs crack in the mixer.)
Scoop 2-3 tbsp of cookie dough at a time into large balls on baking sheet (cookie scoops work best). A 2-3 tbsp. cookie scoop works great. (If you have a sil-pat baking mat, they are nice to use for this recipe. They keep the chocolate from sticking to the pan.)
Freeze on cookie sheet for 30+ minutes before baking. You want the dough to be really frozen, and hard to the touch before baking.
Bake at 375 for 5 mins to start - after this amount of time, the cookies should look like a hump in the center that's still uncooked, with the sides getting thin and oozing out. Once you see this, take the pan and lift several inches above rack in oven, then drop onto oven rack.
Close oven again and set timer for 1 minute. Every 1 minute open oven and drop pan again until edges crinkle several times. Remove from oven once edges are crinkled & brown and center is still gooey. Total time will be about 10 minutes.
**Don’t over cook the center or cookies will be too hard. You want the center to look undercooked and the edges brown.
Once you remove drop again onto your stovetop for one last crinkle. Sprinkle each cookie with a little sea salt.
Let set for 3-4 minutes then enjoy!