1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using electric mixer, beat butter and sugars on medium-high until light and fluffy (around 6 minutes). Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour. Preheat oven to 350, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of the two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets half way through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.