Place the granulated sugar, butter, and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high for 2 minutes to ensure that it is creamy and fluffy.
1 ⅔ cup granulated sugar, 1 ½ cup 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 eggs, 2 egg yolks, 1 ½ teaspoons vanilla extract
Add in the flour then baking powder, baking soda, and salt. Mix together until incorporated.
4 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon 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.
Once chilled, preheat the oven to 350 F. Unwrap the dough. Roll the dough into balls, 2 tablespoons of dough each. Slightly flatten the dough into discs about 1.5 inches in diameter. Place onto a parchment lined baking sheet, leaving at least 3” 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.
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.
2 cups chocolate chips, 1 cup turbinado sugar