Preheat your oven to 350ºF and line baking sheets with parchment paper or silicone baking mats.

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

In a stand mixer, cream the dark brown sugar, granulated sugar, shortening, butter, honey, and vanilla until blended (it’ll look a little grainy—totally normal).

Add in the eggs one at a time, mixing well.

Slowly add the dry ingredients to the wet mixture and mix until combined. Scrape down the bowl as needed.

Fold in the semi-sweet and milk chocolate chips, plus half of the chocolate chunks.

Scoop cookie dough into 70-gram (¼ cup) balls and place 3 inches apart on baking sheets. Press a few of the remaining chocolate chunks onto the tops of each dough ball.

Bake for 11–13 minutes, or until edges are set and centers look slightly soft.

Let cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.