2cupssemi-sweet chocolate chips,or even better chocolate chunks
Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. When the butter will begins to foam, make sure you start whisking to prevent any burning. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set the butter in the refrigerator for 15-20 minutes or until room temperature.
Meanwhile mix together the dry ingredients (except the 2 sugars).
Once the butter has cooled to room temp, with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and almond extracts, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 heaping tablespoon of dough and roll into a ball. Dip the top of the ball into coarse sea salt. Place dough on prepared cookie sheet, 2 inches apart (about 8-9 balls per cookie sheet)
Bake the cookies for about 11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. After a few minutes, transfer the cookies to a wire rack to cool completely.
I have made these several times and have found that they come out flat if you don't take the time to refrigerate the dough.