Salty Chocolate Chunk Cookies

I love a good chocolate chip cookie.  Mrs. BA, in fact made some just this past weekend, she used Mrs. Nestle Toulouse's recipe.  She should make these, too. Via Epicurious

YIELD: Makes 24 servings

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
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.