Since it was snowy out in Boulder=
(and I’ve never said this before, but I wish it was summer!) I stayed inside and baked cookies. They’re delicious- soft like cookies should be, but a little bit chewy (I think that’s because of the salt that was added).
Here’s the recipe.
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp 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 tsp vanilla extract
8 oz semi-sweet or bittersweet (I used semi-sweet) chocolate coarsely chopped (I forgot to chop them and they turned out just fine)
Maldon or other flaky sea-salt (I used kosher because it was all I had!)
Place racks in upper and lower thirds of oven and preheat to 375 degrees. 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 mins. Add egg yolks, egg, and vanilla (I forgot to do this so REMEMBER!). Beat, occasionally scraping down sides of the bowl, until mixture is pale and fluffy, 4-5 mins. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded teaspoonfuls of cookie dough onto 2 parchment-paper lined baking sheets, spacing 1 inch apart. Sprinkle cookies with sea-salt.
Bake cookies until just golden brown and firm on the edges, 10-12 mins. Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.