Salty Chocolate Chunk Cookies

One of the things we've wanted to change about our weekends is trying to make our Sundays more of a day of rest. Instead of coming home from church and making a grocery list or running errands or doing chores around the house, we want to truly have a day of rest before starting our week.  For me this means spending time doing the things I enjoy, especially reading and baking.  This past Sunday I tried the chocolate chip cookie recipe in this month's Bon Appétit.  A Sunday of warm chocolate chip cookies and the season premiere of Downton Abbey - now that is a restful way to start a week:)

Salty Chocolate Chunk Cookies
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 egg yolks
1 egg
1 tsp vanilla extract
8 oz semisweet chocolate, coarsely chopped (I used chocolate chips)
Maldon or other flaky sea salt for sprinkling

Place racks in upper and lower thirds of oven and heat oven 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 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 (foil sprayed with non-stick cooking spray also works in a pinch). 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.  Store airtight at room temperature.  Makes 24.

*Note:  The dough lasts two days in the fridge, well-wrapped with saran wrap.

source: recipe from Bon Appétit, January 2013