Ingredients:

  • 1 cup (227g) Unsalted Butter, melted and slightly cooled
  • 1 ¼ cups (275g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs, cold
  • 1 extra Egg Yolk, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • 2 ¼ cups (315g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • ½ tsp (2.5g) Baking Powder
  • 1 tsp (5g) Fine Sea Salt
  • 1 ¾ cups (300g) High-Quality Chocolate Chunks/Callets (Use a mix of 60% and 70% cocoa solids)
  • Flaky Sea Salt, for garnish

Instructions:

  1. Prepare the Butter: Melt the butter (optional: brown it for a richer, toffee note). Allow it to cool slightly (about 10 minutes) so it’s warm, not hot.
  2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, both sugars, and fine salt until fully incorporated and glossy.
  3. Add Eggs and Vanilla: Beat in the two cold eggs, the extra room-temperature egg yolk, and the vanilla extract. Mix vigorously for 1–2 minutes until the mixture lightens slightly in color and thickens.
  4. Sift Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and baking powder. This ensures even distribution of the leaveners.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed (or fold by hand) until just combined. Stop mixing when a few streaks of flour remain; do not overmix.
  6. Fold in Chocolate: Gently fold in the chocolate chunks/callets until evenly dispersed.
  7. Chill the Dough (Crucial Step): Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or ideally 24–48 hours. Do not skip this step; it hydrates the flour and concentrates the flavor.
  8. Preheat and Prepare: Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
  9. Scoop the Dough: Use a large ice cream scoop (3–4 oz measure) to portion the dough. Place 6 cookies maximum per tray to allow for spreading.
  10. Garnish (Optional but Recommended): Press a few extra chocolate chunks onto the top of each dough ball and sprinkle lightly with flaky sea salt.
  11. The Bake: Bake one tray at a time on the middle rack for 12–15 minutes. The edges should be set and golden brown, but the center should still look slightly undercooked and gooey. (Tip: After 8 minutes, gently tap the tray against the counter once or twice to encourage wrinkles.)
  12. Cooling: Remove the tray and allow the cookies to cool completely on the baking sheet for at least 10 minutes before transferring them to a wire rack.