Ingredients
Dry Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened (18–20°C / 65–68°F)
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Chocolate
- 2 cups (340 g) semi-sweet chocolate chunks
- Flaky sea salt for topping
Instructions
Preheat oven to 375°F (190°C).
Line two baking sheets with parchment paper.
Step 2
Whisk together flour, baking soda and salt.
Set aside.
Step 3
Beat softened butter with both sugars for 3–4 minutes until pale and fluffy.
Step 4
Mix in eggs one at a time.
Add vanilla.
Step 5
Slowly add dry ingredients.
Mix only until combined.
Step 6
Fold chocolate chunks gently using a spatula.
Reserve a few chunks for topping.
Step 7
Cover dough.
Refrigerate at least 1 hour.
Best flavor: 24 hours.
Step 8
Scoop ¼ cup portions.
Shape into tall rough balls.
Do not flatten.
Step 9
Bake 10–12 minutes.
Edges should be golden.
Centers should still look soft.
Step 10
Sprinkle flaky sea salt.
Cool 10 minutes on baking sheet.
Transfer to wire rack.
Notes
✔ Room temperature butter is essential.
✔ Never melt the butter.
✔ Chilling prevents spreading.
✔ Weigh flour instead of using measuring cups for best accuracy.
✔ Press extra chocolate chunks onto the tops before baking.
✔ Cookies continue baking after leaving the oven.
✔ Do not overmix the dough.
✔ Use parchment paper instead of greasing the baking sheet.
✔ Rotate the baking tray halfway if your oven bakes unevenly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian