• Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.
  1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
• Add the softened butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer on high speed for two minutes, or until light and fluffy.
  3/4 cup (168 g) salted butter, softened, 3/4 cup (165 g) light brown sugar, 1/4 cup (50 g) granulated sugar
• Next, add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
  2 egg yolks, at room temperature, 1 tbsp vanilla bean paste or vanilla extract
• Add in the dry ingredients and mix on low speed just until combined, or fold in with a rubber spatula.
• Add the chopped dark chocolate in and mix on low speed just until incorporated, or fold in with a rubber spatula.
  6 oz (170 g) dark chocolate bars, chopped
• Scoop the dough with a large, 2 tablespoon cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.
• Bake the cookies for 10-11 minutes, just until you see the edges getting light golden brown.
• When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle the cookies with flaky sea salt.
  flaky sea salt for sprinkling
• Transfer to a cooling rack after 5 minutes. Let them cool for 10 minutes and then dig in!

If Chilling the Dough

• Scoop the dough into 20 balls. Cover them with cling wrap and let them chill over night for the best flavor.
• Once ready to bake, let the scooped dough come to room temperature.
• Bake as instructed above! Enjoy!!