Cut cold butter into small cubes. Combine with granulated and brown sugars in a stand mixer with paddle attachment. Beat on medium speed for 2-3 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated. Scrape down bowl sides.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Fold in chocolate chips and chunks with a spatula.

Cover dough and refrigerate for 30 minutes.

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

Portion dough into 4-ounce balls (about ¼ cup each). Roll into spheres and place on prepared baking sheets, leaving 3 inches between each.

Bake for 12-14 minutes until edges are golden but centers still appear slightly underbaked.

Optional: Press additional chocolate chips onto warm cookie tops immediately after baking.

Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.