Ingredients:

  • 2 ¼ cups (280g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 cup (227g) Unsalted Butter, softened
  • 1 cup (220g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chunks

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In the stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until pale, fluffy, and lightened in colour (about 3-4 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet mixture on low speed, mixing just until barely combined. Do not overmix.
  5. Gently fold in the chocolate chunks using a rubber spatula.
  6. Cover the dough and refrigerate for a minimum of 45 minutes. This step is crucial for preventing excessive spreading and deepening flavour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop large portions of dough (about 3-tablespoon capacity) onto the prepared sheets, leaving generous space (about 3 inches) between each cookie.
  9. Bake for 12–15 minutes. Cookies are done when the edges are set and lightly golden, but the centres still look slightly underbaked and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.