3-1/2 cups + 1 Tbs. of all-purpose flour (17 oz.)
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
2 tsp. kosher salt
2-1/2 sticks (1-1/4 c.) unsalted butter
1-1/4 c. (9.25 oz.) light brown sugar
1 c. + 2 Tbs. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1-1/4 pounds dark or bittersweet chocolate chips, chunks or coarsely chopped chocolate.
Sea salt for topping
Digital kitchen scale (optional)
Silpat/non-stick baking mat (optional)
1. Combine flour, baking soda, baking powder and salt. Set aside.
2. Using a mixer with paddle attachment, mix butter and sugars at medium speed until fluffy and very light, about 5 minutes. Add eggs, one at a time, mixing well after each. Mix in vanilla.
3. Reduce speed to low, add flour mixture and mix until just combined, 5-10 seconds. Add chocolate pieces and mix only until incorporated.
4. Using a medium cookie scoop, scoop golf-ball sized pieces (flat on one side) onto cookie sheet, flat side down and very close together. Cover tightly and chill until stiff. You may leave on cookie sheet(s) or move to a bowl before chilling at least overnight, preferably 24-36 hours.
5. When ready to bake, preheat oven to 350 degrees, and line baking sheets with parchment or a non-stick baking mat.
6. Place cookie dough balls on baking sheets at least 2" apart. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Cool on pan for 10 minutes and then remove to a rack.
Good to know
Chilling the dough overnight (24-36 hours is better) is essential; don't skip it! This allows the dough to dry out and the flour to break down slightly, giving the cookies an incredible combination of crispiness and chewiness.
If you have a scale, this is the perfect time to use it; just dump your ingredients into the bowl, re-taring after each addition.
Note the need for unsalted butter; if you only have salted, reduce the amount of coarse salt to 1/2 tsp. That said, using unsalted butter is best.
Warning: this recipe makes a LOT of cookies; you'll need almost two bags of chips and over half a pound of butter. Consider baking 1/2 now and 1/2 later.