3/4cchopped bittersweet chocolate chunks or chocolate chips
Flake salt to garnish
Instructions
Heat oven to 375°.
Whisk together flour, baking soda, and baking powder.
In a stand mixer, beat together brown sugar, white sugar, salt, vanilla, and butter on high until smooth and fluffy, about 4 minutes. When ingredients are incorporated, add in egg yolks and egg—one at a time. Beat until blended and smooth.
Add dry ingredients into the wet, about 1/2 cup at a time. Mix on low until no flour is left, but don’t over mix. Add in the chocolate and mix until just incorporated.
Place dough in the refrigerator for 35-40 minutes before scooping into 1 1/2’’ balls onto a parchment-lined sheet. Note--refrigeration is important to the texture of the cookie, so don’t skip this step.
Garnish with flake salt before baking, if desired.
Place the sheet pan in the oven on the center rack and bake for 11-14 minutes—11 minutes leaves the inside slightly undercooked. For well done cookies, add 1-2 more minutes.
Remove from the oven and allow to cool for 5 minutes before moving to a cooling rack.