Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 1/4 cups unsalted butter, room temp
  • 1 1/2 cups brown sugar, packed
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs, room temp
  • 1 3/4 cups semi-sweet chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 cup bittersweet chocolate (70% or higher), (chopped into chocolate chip size chunks)
  • flaky sea salt to sprinkle over chocolate chip dough balls before baking

Instruction

  • Combine flour, cornstarch, baking powder, baking soda, and kosher salt. Whisk to combine. Set aside.
  • In the bowl of a stand mixer, or with hand held beaters, cream the butter, brown sugar, and granulated sugar. About 3 minutes. Add the vanilla extract and 1 egg. Mix. Add the second egg. Mix to combine. With mixing speed on low, slowly add the dry ingredients. Mix until incorporated. Add in the chocolate chips, and chocolate chunks. Mix. (You may have to mix in the chocolate by hand). Once the chocolate is mixed into the dough, place the cookie dough in an airtight container and place in the refrigerator for 24-72 hours. 
  • When ready to bake preheat the oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat. Using a 2 T size cookie scoop, scoop the cookie dough and place on the prepared baking sheet. (12 cookies per sheet). Lightly sprinkle the cookie dough balls with flaky sea salt. Bake for 9-11 minutes or until lightly golden brown on the edges. The centers will appear soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove and place on a wire rack to cool completely.