Line a cookie sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light fluffy.

Add the milk, flour, baking powder, and fine sea salt in that order and mix on low until a dough forms. Add the dark chocolate chunks and mix on low until combined.

Using your hands or a cookie scoop, roll or scoop the balls into 24 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.

Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.

Bake for 11 to 14 minutes or until lightly browned on the bottom. Sprinkle with flaky sea salt immediately after coming out of the oven.

Store in an airtight container for up to 7 days.