The classic cookie made like your favorite bakery. Extra-large cookies, softened up with brown sugar, heavily dotted with chocolate chunks, flavored with vanilla extract, and topped with flaked sea salt.
1cupchocolate chunks100 grams (4 oz) plus more to garnish
flaky sea saltoptional
Instructions
Preheat the oven to 350°F (180C°).
Add the butter, sugar, and brown sugar to the bowl of a stand mixer. Mix on medium for 4-5 minutes to cream together.
Add the egg and vanilla extract. Mix to combine.
Add the flour, baking powder, and baking soda. Mix to combine, without overmixing.
Add the chocolate chunks and fold in.
Using a 1.5 tablespoon cookie scoop, portion out two scoops per cookie. Roll the two scoops together to form a large cookie. Flatten the dough a little bit and place it on a lined baking sheet. Repeat with the rest, leaving space between the cookies.
Press extra chocolate chunks into the top of the cookies.
Bake for 10-13 minutes or until just cooked. Ovens vary.
Notes
Notes - Be careful not to overmix the dough. Make sure your butter and eggs are at room temperature.Substitutions - Try gluten-free flour if you want. (I haven't tried it.) Try a different chocolate chip.Storage - To freeze: Set the dough balls on a cookie sheet and freeze. After a few hours, move the dough balls to a container with a lid or a freezer bag. To bake, either thaw or bake from frozen and add a few minutes to the cook time.