In a medium bowl, whisk together: flour, BareOrganics Cacao Powder, BareOrganics Maca Powder, baking soda, baking powder, and Kosher or fine sea salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until light and fluffy. Beat in the egg, egg yolk, and vanilla. Mix until smooth.

Gradually add the dry ingredients, mixing on low speed just until combined.

Fold in the chocolate chips.

Cover and refrigerate the dough for 45 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Using a small ice cream scoop (about 2 tablespoons), portion the dough onto the baking sheets, spacing the cookies about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are lightly golden while the centers still look slightly underbaked. Immediately after removing the cookies from the oven, gently tap the baking sheet on the counter once or twice.

While the cookies are still warm, sprinkle each one with a pinch of flaky sea salt.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.