8ouncessemisweet or bittersweet chocolatedo not exceed 72% cacao, coarsely chopped
Maldon or other flaky sea salt
Instructions
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk, do not sift, flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Put softened butter, brown sugar, sugar, and powdered sugar into a mixing bowl and using an electric mixer on medium speed, beat until light and fluffy. About 3-4 minutes.
Lightly beat the egg yolks, egg, and vanilla in a bowl. Add to the butter mixture. Beat on medium while occasionally scraping down the sides of the bowl. The mixture should become pale and fluffy, 4-5 minutes.
Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Do not over mix. Remove bowl from mixer and use a spatula to fold in chocolate.
Spoon rounded tablespoonfuls or a cookie scoop of cookie dough onto 2 parchment paper-lined baking sheets, spacing 2 inches apart. Sprinkle cookies with a pinch of sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes. The cookies will firm up as they cool.
Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.