Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 1 tbsp (12ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (6g) sea salt
  • 8 oz (225g) bittersweet chocolate (60% cacao), roughly chopped
  • 4 oz (115g) semi-sweet chocolate chips
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. In a mixer fitted with a paddle, beat the softened butter and both sugars on medium-high for 3 minutes until the mixture looks fluffy and pale.
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Sift together flour, baking soda, and salt. Gradually add to the wet ingredients on low speed until just combined—do not overmix.
  4. Fold in the chopped bittersweet chocolate and semi-sweet chips using a spatula until evenly distributed.
  5. Press plastic wrap directly against the surface of the dough to prevent oxidation and refrigerate for at least 12 hours (up to 36 hours).
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop dough into balls approx 3 oz each, spacing them 3 inches apart on the baking sheets.
  8. Bake for 18 minutes or until edges are set but centers remain soft. Sprinkle with flaky sea salt immediately after removing from oven.