In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar on high for 2 minutes to ensure that it is creamy and fluffy.
1⅔ cups granulated sugar, 1½ cups unsalted butter, ¾ cup brown sugar
Add in the eggs and egg yolks. Beat together for 30 seconds. Add in the vanilla extract and mix.
3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
Add in the flour, baking powder, baking soda, and salt. Mix together until incorporated.
4½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
Form the dough into a rough ball and wrap in plastic wrap. Place the dough into the refrigerator to chill for at least 30 minutes.
While the dough chills, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Once chilled, unwrap the dough. Roll the dough into 2-tablespoon-sized balls. Slightly flatten the dough into discs about 1½ inches in diameter. Place onto the prepared baking sheet, leaving at least 3 inches of space between each of them.
Bake for 10-11 minutes. The edges should be just starting to brown. The centers will still be soft.
Once baked, remove from the oven and place onto a cooling rack to cool completely.
Once cool, place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring often, until fully melted.
2 cups chocolate chips
Dip the cooled cookies halfway into the melted chocolate. Dip into or sprinkle with turbinado sugar. Let set at room temperature for 20 minutes or in the freezer for 10 minutes until hardened.
1 cup turbinado sugar