Salty Chocolate Chunk Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 8 ounces bittersweet chocolate 72% coarsely chopped (do not exceed cacao)
• 1 large eggs 
• 2 large egg yolks 
• 1.5 cups flour all-purpose
• 0.5 teaspoon kosher salt 
• 0.8 cup brown sugar light packed ()
• 0.3 cup powdered sugar 
• 0.5 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 24 servings maldon 

Equipment

• bowl
• baking paper
• oven
• whisk
• blender
• hand mixer
• spatula

Directions

1. Place racks in upper and lower thirdsof oven and preheat to 375°F.
2. Whisk flour,baking powder, kosher salt, and bakingsoda in a medium bowl; set aside.
3. Using an electric mixer on mediumspeed, beat butter, brown sugar, sugar, andpowdered sugar until light and fluffy, 3-4minutes.
4. Add egg yolks, egg, and vanilla.Beat, occasionally scraping down the sidesof the bowl, until mixture is pale and fluffy,4-5 minutes. Reduce mixer speed to low;slowly add dry ingredients, mixing just toblend. Using a spatula, fold in chocolate.
5. Spoon rounded tablespoonfuls of cookiedough onto 2 parchment paper-linedbaking sheets, spacing 1" apart.
6. Sprinklecookies with sea salt.
7. Bake cookies, rotating sheets halfwaythrough, until just golden brown aroundthe edges, 10-12 minutes (the cookies willfirm up as they cool).
8. Let cool slightly onbaking sheets, then transfer to wire racks;let cool completely. DO AHEAD: Cookies canbe made 1 day ahead. Store airtight at roomtemperature.