Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, Dutch-processed cocoa, baking soda, and fine sea salt until evenly combined.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and scrape down the bowl so everything is even.
- Reduce the mixer to low and add the dry ingredients in batches, mixing only until just combined to avoid developing gluten.
- Fold in the semi-sweet chocolate chips and dark chocolate chunks with a spatula until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, preferably 1-2 hours for best shape and texture.
Baking
- Use a 2-tablespoon scoop to portion the chilled dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Optional: Press 2-3 extra chocolate chips or a chunk onto the top of each dough ball and sprinkle with flaky sea salt if desired.
- Bake one sheet at a time for 10-12 minutes, looking for set edges and slightly soft centers.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
For thicker cookies, chill the dough longer. Store cooled cookies in an airtight container at room temperature for 3-5 days or freeze for 2-3 months.