Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup bittersweet chocolate chips (60% cacao)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 10 tablespoons unsalted butter (melted)
  • 3 tablespoons water
  • 1 tsp vanilla extract
  • sea salt (for garnish)

Instruction

  • In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
  • In another large bowl, whisk to combine the sugar, brown sugar, melted butter, water, and vanilla extract.
  • Add the dry ingredients to the wet, then stir with a spatula until combined. You want to stop mixing when the flour disappears, to avoid overmixing.
  • Use a large cookie scoop to portion out scoops of the cookie dough, then store in the refrigerator for 1-2 hours.
  • Preheat the oven to 350° F, and line two sheet pans with a silicone mat. Split the cookie dough scoops between each baking tray (I had 16 scoops total), then sprinkle each scoop with sea salt. Bake for 12 minutes, until the edges are golden. Enjoy!