Ingredients:

294g Flour

10g Salt

4g Baking Powder

169g Butter at room temperature

213g Brown Sugar

104g White Sugar

15g Vanilla Extract

2ea Eggs

144g (5oz, or 2 and a half, 2oz bars) Honduras, Wampusirpi 70% chunks or your favorite Seahorse variety broken into chocolate chunks

Preheat your oven to 325 degrees. Using a stand mixer with the paddle attachment, add butter and the sugars to the bowl. Starting on low, mix until the butter and sugar form a crumble. Increase the speed of the mixer and cream butter and sugars for 7 minutes, scraping the sides and bottoms of the bowl 3-4 times making sure everything is creamed together evenly. Mixture should be fluffy and light in color. With the mixer off, add the eggs, egg yolks, and vanilla and cream again for 3 minutes, scraping the sides and bottom 2-3 times to incorporate everything evenly. Reduce the speed of your mixer and slowly add the flour, salt, and baking powder mixture little by little until combined. After the flour mixture is combined, slowly add the chocolate chips little by little just until combined. Refrigerate for at least 30 minutes prior to scooping.

Divide the cookie dough using a portion scoop of your choice. You should get about 12 cookies. Scoop the cookies onto a sheet tray lined with parchment paper and sprayed or oiled. Make sure to give each cookie enough room for spreading out. Press the cookies down using the back of a spoon so they spread evenly. Bake cookies at 325 for 7-9 minutes, turn the baking sheet, sprinkle the cookies and sprinkle with sea salt and bake again for another 7-9 minutes or until desired doneness.

Enjoy!