Preheat oven to 350°F (177°). Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder until thoroughly mixed. Add 1½ cups (255 grams) of the chocolate to the dry ingredients and toss to combine evenly.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until pale in colour and fluffy; 3 minutes.
Add in the egg and vanilla extract. Beat until thoroughly combined with the butter mixture.
Scrape down the sides of the bowl with a large rubber spatula. Add the dry ingredients and mix on low speed until it forms a dough; do not overmix.
With a small trigger-style scoop or a tablespoon, portion out the dough and roll into 1-inch balls.
Arrange cookies on the prepared baking sheets spaced about 2 inches apart. Gently press the tops of the cookies with a drinking glass or the palm of your hand. Press the remaining chocolate chips/chunks into the tops of the dough.
Place into preheated oven and bake until the edges are pale golden; 10 to 12 minutes.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Store completely cooled cookies in an airtight container for up to 5 days at room temperature (see Chef’s Tips).