- 24
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Maldon or other flaky sea salt
Preparation
Step 1
Place racks in upper and lower thirds
of oven and preheat to 375°F. Whisk flour,
baking powder, kosher salt, and baking
soda in a medium bowl; set aside.
Using an electric mixer on medium
speed, beat butter, brown sugar, sugar, and
powdered sugar until light and fluffy, 3-4
minutes. Add egg yolks, egg, and vanilla.
Beat, occasionally scraping down the sides
of the bowl, until mixture is pale and fluffy,
4-5 minutes. Reduce mixer speed to low;
slowly add dry ingredients, mixing just to
blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie
dough onto 2 parchment paper-lined
baking sheets, spacing 1" apart. Sprinkle
cookies with 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. DO AHEAD: Cookies can
be made 1 day ahead. Store airtight at room
temperature.