Ingredients:

  • 2 1/4 cups All-Purpose (Plain) Flour
  • 1 teaspoon Bicarbonate of Soda (Baking Soda)
  • 3/4 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (melted and slightly cooled)
  • 3/4 cup Light Brown Sugar (packed)
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs (Room temperature)
  • 1 tablespoon Vanilla Extract
  • 12 ounces High-Quality Chocolate (mix of milk and dark, roughly chopped)
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Melt the Butter: Melt the butter thoroughly (microwave or stovetop) and let it cool slightly (it should be warm but not hot enough to scramble the eggs).
  3. Cream Sugars and Butter: In the bowl of a stand mixer, combine the melted butter, brown sugar, and granulated sugar. Mix on medium speed for 2–3 minutes until the mixture is thick, glossy, and slightly lighter in colour.
  4. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated. Scrape down the bowl. Add the vanilla extract and mix briefly.
  5. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients until just combined. Stop mixing immediately when no streaks of flour remain. Do not overmix!
  6. Fold in Chocolate: Fold in the chopped chocolate using a rubber spatula.
  7. Chill the Dough: Cover the bowl tightly and refrigerate the dough for a minimum of 90 minutes (For superior flavour and texture, chill for 4–24 hours).
  8. Preheat and Prepare: Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper.
  9. Scoop: Use a 3-tablespoon capacity scoop to portion the chilled dough into uniform balls. Place the dough balls 2 inches (5 cm) apart on the prepared baking sheets.
  10. Bake: Bake one tray at a time on the middle rack for 10–12 minutes. The cookies are ready when the edges are deep golden brown, but the centres still look pale and slightly underdone.
  11. The Crinkle Technique (Optional): Around the 7-minute mark, open the oven door and firmly but briefly lift the tray about 4 inches and drop it straight down onto the rack. Repeat once more at 9 minutes.
  12. Garnish and Cool: Immediately upon removing the cookies from the oven, sprinkle the tops with a few flakes of sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.