The Kitchen is LOVE!: Salty Chocolate Chunk Cookies Via Bon Appetit

I found this recipe in the January 2013 issue of Bon Appetit, and as soon as I saw it I knew I had to make it!

Salty Chocolate Chunk Cookies

Ingredients

1-1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp Kosher salt

1/4 tsp. baking soda

1/2 cup unsalted butter, room temperature

3/4 cup packed light brown sugar

1/2 cup sugar

1/4cup powdered sugar

2 large egg yolks

1 large egg

1 tsp vanilla extract

8 oz. semisweet chocolate ( do not exceed 72% cacao)

Directions

Place racks in upper and lower thirds of oven and preheat to 375°. 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-inch 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.

Important Tips:

Be sure to use Kosher Salt only!! This is one thing you can't substitute without compromising the flavor
Use pure vanilla extract, imitation is never good....for anything!
Vanilla Tip: I always make it a point to use a Mexican or Tahitian Vanilla even Madagascar Vanilla has a strong,pure, beautiful flavor. The best vanilla I have been able to find is from Williams-Sonoma. All three types are available in this convenient pack http://www.williams-sonoma.com/products/world-vanilla-set/?pkey=cbaking-decorating-ingredients&
be sure not to over mix your ingredients as this just makes a yucky cookie
Reminder: baking is a science a fun edible science but a science be sure to measure properly and always use clean and dry utensils