Salty Chocolate Chunk Cookies

1½ c all-purpose flour whisk blend fold bake 10–12 minutes at 375°F cool on rack
1 t baking powder
½ t kosher salt
¼ t baking soda
½ c unsalted butter, room temperature beat beat
¾ c packed light brown sugar
½ c white sugar
¼ c powdered sugar
2 large egg yolks beat
1 large egg
1 t vanilla extract
8 oz coarsely chopped semisweet or bittersweet chocolate  
flaky sea salt  
  1. Place racks in upper and lower thirds of oven. Preheat oven to 375°F.
  2. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl.
  3. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3–4 minutes.
  4. Add egg yolks, egg, and vanilla. Beat, occassionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4–5 minutes.
  5. Reduce mixer speed to low and slowly add dry ingredients, mixing just to blend.
  6. Using a spatula, fold in chopped chocolate.
  7. Spoon rounded tablespoonfuls of cookie dough on to 2 parchment paper-lined baking sheets, spacing 1″ apart.
  8. Sprinkle cookies with sea salt.
  9. Bake, rotating sheets halfway through, until just golden brown around the edges, 10–12 minutes (the cookies will firm up as they cool).
  10. Cool slightly on racks.

Makes 24 cookies

Stolen from Holiday Entertaining Condé Nast special edition, Fall/Winter 2013