Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.
- In a large bowl, beat the room temperature butter with both brown and granulated sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually fold in the dry ingredients until just combined. Fold in the chocolate chunks, reserving a handful to press into the tops of the cookies later. Cover the dough and refrigerate for at least 2 hours, or up to 3 days.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into large balls (about 3 tablespoons each) and place them 3 inches apart on the prepared baking sheets. Press a few extra chocolate chunks on top of each dough ball.
- Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly underbaked. Immediately sprinkle with flaky sea salt while still hot.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is necessary for thick cookies. The longer you chill, the thicker they will be. Use a cookie scoop for uniform size. For extra gooey cookies, use a mix of chocolate chips and chopped chocolate bars. Store cookies in an airtight container at room temperature for up to a week.