Ingredients:

  • 225g Unsalted European-style butter, softened to 65°F
  • 200g Dark brown sugar, packed
  • 100g Granulated white sugar
  • 10ml Pure vanilla extract
  • 100g Large eggs (approx. 2 eggs), room temperature
  • 350g All-purpose flour, spooned and leveled
  • 5g Baking soda
  • 5g Fine sea salt
  • 250g Bittersweet chocolate chips (60% cacao)
  • 100g Semisweet chocolate chunks
  • 2g Flaky sea salt for finishing

Instructions:

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a stand mixer, beat the softened butter with dark brown and granulated sugars on medium-high speed for 3-5 minutes until the mixture is pale and aerated.
  3. Add the eggs one at a time, followed by the vanilla extract, beating until the mixture emulsifies into a thick, glossy cloud.
  4. Sift together the all-purpose flour, baking soda, and fine sea salt.
  5. Turn the mixer to the lowest setting and slowly add the dry ingredients, mixing just until barely incorporated to prevent excess gluten development.
  6. Gently fold in the bittersweet chocolate chips and semisweet chunks by hand.
  7. Using a 3-tablespoon mechanical scoop, portion the dough into balls and chill in the refrigerator for 30 minutes to optimize lipid solidification.
  8. Bake on heavy-gauge sheets for 11-12 minutes or until the edges are a deep mahogany brown and the centers remain soft.
  9. Remove from oven and immediately sprinkle with flaky sea salt while the chocolate is still molten.