Ingredients:

  • 2 1/2 cups All-Purpose Flour (310 g)
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 3/4 cup packed Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips (170 g)
  • 1 cup Dark Chocolate Chunks (170 g)
  • Pinch Flaky Sea Salt (Optional topping)

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, combine the flour, baking soda, and fine sea salt. Whisk briefly to aerate and ensure the leavening agent is evenly distributed. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 5–7 minutes, pausing to scrape down the sides. The mixture must become visibly pale, light, and fluffy.
  3. Incorporate Wet Ingredients: Reduce the mixer speed to low. Add the eggs, one at a time, mixing well after each addition until just combined. Add the vanilla extract and mix briefly.
  4. Combine Wet and Dry: Turn the mixer speed to the lowest setting. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop immediately when no streaks of flour remain, as overmixing will result in tough cookies.
  5. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to gently fold in both the chocolate chips and chunks. Ensure they are evenly distributed throughout the dough.
  6. Scoop the Dough: Using a large ice cream scoop (approx. 3 tablespoons volume), scoop uniform balls of dough onto a parchment-lined baking sheet or platter.
  7. Chill (The Essential Step): Cover the scooped dough balls tightly with cling film and refrigerate for a minimum of 1 hour. For optimum flavour and spread control, 24 hours is recommended.
  8. Preheat Oven: About 20 minutes before baking, preheat your oven to 175°C / 350°F. Position oven racks in the upper and lower middle positions.
  9. Space and Salt: Place 6–8 chilled dough balls onto a prepared baking tray, ensuring at least 3 inches (7.5 cm) of space between them. If desired, lightly press a few extra chocolate chips onto the top of each ball and sprinkle with a tiny pinch of flaky sea salt.
  10. Bake: Bake for 10–12 minutes. The edges should be set and golden brown, but the centres should still look slightly underbaked and pale.
  11. Cooling: Remove the tray from the oven. Let the cookies cool on the baking sheet for 5 minutes (this allows residual heat to finish cooking the centre). Transfer the cookies to a wire rack to cool completely.