FLAKY SALT RECIPES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 375°. 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-inch apart. 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.
• DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

Steps:

• Preheat oven to 350°F. Stir together flour, cocoa, baking soda, and salt in a large bowl. Set aside.
• Beat butter, brown sugar, and granulated sugar in bowl of a stand mixer fitted with a paddle attachment on medium-high speed, until fluffy, about 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating until just combined, about 1 minute. Fold in chopped chocolate and 3 tablespoons of the cacao nibs.
• Transfer cookie dough to a large sheet of parchment paper. Cover top with another sheet of parchment and roll out dough into a 9-inch round, trimming edge as needed. Remove and discard top layer of parchment; transfer dough round on parchment paper to a large baking sheet. Sprinkle with sea salt and remaining 1 tablespoon cacao nibs, pressing lightly into dough to adhere.
• Bake until just set around edges, about 15 minutes. Let cool on baking sheet 10 minutes, cut into wedges, and serve warm. Or let cool completely on baking sheet, about 20 minutes, before cutting into wedges.