Combine flour, baking soda, and salt in a medium bowl and whisk to blend evenly.

In a large bowl or the bowl of a stand mixer, combine softened butter with both sugars and vanilla extract. Mix until smooth, using a rubber spatula or a handheld mixer.

Mix in honey. Add the egg and mix until well incorporated.

Add the flour mixture to the butter mixture and stir until most of the flour is absorbed. Before all flour is combined, add chocolate chunks and fold them in.

Cover the dough with plastic wrap and refrigerate for 8-24 hours.

Preheat your oven to 350?F and line two large cookie sheets with parchment paper.

Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls, spacing them 2 inches apart on the baking sheets. Press a few extra chunks of chocolate on top of each dough ball.

Bake 6 cookies per sheet for 9-11 minutes until puffed and golden around the edges but still soft in the middle. If making smaller cookies, bake for 8-10 minutes.

Let cookies cool on the trays for 2 minutes before transferring them to a wire rack. Sprinkle flaky sea salt on top while still warm if desired.