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Melt butter, and smoke it according to the description above. Make sure to cool to room temperature before mixing batter.
While you’re at it, smoke the Maldon Sea Salt as well.
Combine baking powder, baking soda, salt and flour in a bowl. Whisk together to evenly distribute the leavening.
In the bowl of a standing mixer, combine both sugars with the cooled melted butter. Mix on low speed with the paddle attachment until fully combined.
Add eggs, yolks and vanilla and mix until combined.
Add the dry ingredients in two or three additions. Mix only until the dry ingredients are incorporated.
Add chocolate pieces and mix just until spread throughout.
Using a 3-ounce scoop, scoop the dough onto a parchment-lined cookie sheet. Chill, or even better freeze for 24 hours, on the sheet or transfer to a freezer bag for longer-term storage.
To bake: Preheat oven to 300 degrees.
Place frozen scooped cookies onto a parchment-lined sheet pan with at least two inches of space all around them.
Top with smoked Maldon Sea Salt.
Bake until golden brown, and the center of the cookie looks set and no longer wet. About 23-28 minutes for 3-ounce frozen dough balls.