Ingredients:

  • 1 cup Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ½ cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 ¼ cups All-Purpose (Plain) Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt (for the dough)
  • 1 ½ cups High-Quality Dark Chocolate Chunks or Chips (60-70% cacao)
  • Flaky Sea Salt, for sprinkling

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and fine sea salt until thoroughly combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed. Beat for 3–5 minutes until the mixture is visibly lighter in colour and fluffy. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, gradually add the reserved dry ingredient mixture to the wet mixture. Mix only until just combined. Stop mixing as soon as the last streaks of flour disappear to prevent tough cookies.
  6. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chunks. Ensure they are evenly distributed.
  7. Scoop the dough using the 3-tablespoon scoop onto a parchment-lined tray. Place the scooped dough balls in the refrigerator for a minimum of 2 hours, or ideally, overnight.
  8. Arrange chilled dough balls 2 inches apart on the prepared baking sheets. Lightly sprinkle the tops of each dough ball with 3-4 flakes of the flaky sea salt.
  9. Bake one sheet at a time for 12–14 minutes, or until the edges are golden brown and set, but the centres still look slightly soft and underbaked.
  10. Let the cookies rest on the baking sheet for 5 minutes (they will continue to cook). Transfer them gently to a wire rack to cool completely.