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.

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.

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.

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.

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.

Transfer to a cooling rack after 5 minutes. Let them cool for 10 minutes and then dig in!

Scoop the dough into 20 balls. Cover them with cling wrap and let them chill overnight for the best flavor.

Once ready to bake, let the scooped dough come to room temperature.

Bake as instructed above! Enjoy!!