Preparation

1. Place flour, baking powder, and salt in a small bowl and stir to combine; reserve.
2. Line baking sheets with parchment paper.
3. Place butter, brown sugar and 1⁄3 cup of the granulated sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 to cream butter and sugars for 1 minute, scrape the paddle and bowl, then increase to speed 4 for 2 minutes until the mixture is light and fluffy. Scrape the paddle and bowl. Add egg and extracts; mix on speed 5 until combined and smooth, about 1 minute. Scrape the paddle and bottom and sides of mixing bowl. Beat for 15 seconds longer to blend. Add reserved dry ingredients and mini morsels to the bowl. Mix on speed 2 until just combined, 30 to 40 seconds.
4. Place the remaining sugar in a shallow bowl. Measure dough into walnut-size pieces, about 1½ tablespoons each (you may use a #50 ice cream scoop) – chill for 20 to 30 minutes. Roll in remaining granulated sugar. (If you have time, refrigerate cookie balls for 1 hour or overnight – may also be frozen. If frozen, re-dip in granulated sugar.)
5. Arrange oven racks to upper and lower middle positions. Preheat oven to 375°F 15 to 20 minutes before baking. Arrange cookies on prepared baking sheets, evenly spaced, about 2 inches apart. Bake in preheated 375°F oven, about 10 to 13 minutes, reversing the baking sheets after 5 minutes, until edges of cookies are pale golden.
6. Cool on baking sheets for 2 to 3 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container in layers separated by waxed paper. Cookies may be frozen.