Ingredients:

  • 280g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp fine sea salt
  • 170g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 340g dark chocolate chips or chunks (60-70% cacao)
  • 1 tsp flaky sea salt (for topping)

Instructions:

  1. Combine the 280g all purpose flour, baking soda, cornstarch, and fine sea salt in a medium bowl until the color is uniform. Note: This ensures the leavening is distributed evenly.
  2. Beat the 170g softened butter with the dark brown and white sugars for 3 full minutes until the mixture is pale and fluffy. You should smell a rich, toffee like aroma during this step.
  3. Add the room temperature egg and vanilla extract. Beat until the mixture looks like glossy buttercream.
  4. Mix on low speed just until no white streaks of flour remain. Stop immediately to avoid overworking the gluten.
  5. Stir in the 340g dark chocolate chunks by hand.
  6. Scoop 18 mounds of dough onto a plate or tray. Note: If you have time, chill these for 2 hours now to intensify the flavor.
  7. Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  8. Place the dough balls 2 inches apart and bake for 10 minutes until the edges are golden but the centers look slightly underdone.
  9. Sprinkle the tops with flaky sea salt immediately after removing them from the oven while the chocolate is still molten.
  10. Let them sit on the hot pan for 5 minutes until they firm up enough to move.