Bakery-Style Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine salt
• 1 cup unsalted butter, melted and cooled
• 1 1/4 cups packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 tablespoon vanilla extract
• 12 ounces semisweet chocolate, chopped into chunks
• Flaky sea salt for finishing

Before you cook

• Melt the butter and let it cool until it is just warm to the touch.
• Chop the chocolate into irregular chunks and shards.
• Line two baking sheets with parchment.

Steps

1. Whisk the flour, baking soda, baking powder, and salt together in a bowl.
2. Beat the cooled melted butter with both sugars in a large bowl until thick and glossy, about 1 minute.
3. Add the eggs and the extra yolk one at a time, beating well after each.
4. Beat in the vanilla until the mixture looks smooth and slightly lightened.
5. Add the flour mixture and stir with a spatula just until no dry streaks remain.
6. Fold in the chocolate chunks, including the small shards.
7. Cover the bowl and refrigerate the dough for at least 30 minutes.
8. Heat the oven to 375 degrees Fahrenheit.
9. Scoop the dough into 20 balls of about three tablespoons each and set them well apart on the lined sheets.
10. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and browned but the centers still look underdone.
11. Rap the sheet firmly on the counter as it comes out to deflate the centers.
12. Sprinkle a few flakes of sea salt over each cookie.
13. Let the cookies set on the sheet for 10 minutes before moving them to a rack.