Ingredients
The following ingredients have 6 Servings
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks (227 grams) cold unsalted butter, (cubed)
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 1 cup semisweet chocolate chunks or wafers
- Flaky sea salt
Instruction
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Add the eggs, one at a time, then add in the vanilla and beat until combined. Gradually beat in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.
- Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. Bake 6 cookies per pan. Press chocolate chunks into the top of each ball of dough.
- Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with sea salt.
- Cookies will deflate slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.
