Ingredients:

  • 1 cup + 1 Tbsp (150 g) Bread Flour
  • 1 cup + 3 Tbsp (150 g) All-Purpose (Plain) Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks / 227 g) Unsalted Butter, Cold & Cubed
  • 1 cup, packed (220 g) Dark Brown Sugar (Muscovado preferred)
  • 1/2 cup (100 g) Granulated Sugar (Caster Sugar)
  • 2 Large Eggs, Cold
  • 2 tsp Vanilla Bean Paste or Quality Extract
  • 12 oz (340 g) High-Quality Dark Chocolate Chunks/Discs (60-70% Cocoa)
  • Flaky Sea Salt (e.g., Maldon) for finishing

Instructions:

  1. Prep Dry Ingredients: Whisk together the bread flour, AP flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugars: In the bowl of the stand mixer, combine the cold, cubed butter, dark brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is sandy, pale, and thoroughly combined (approximately 4–5 minutes).
  3. Incorporate Eggs: Add the cold eggs one at a time, mixing thoroughly after each addition until just combined. Scrape down the bowl. Add the vanilla and mix briefly.
  4. Add Dry Mix: Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until just combined. Stop the moment you no longer see streaks of flour. Do not overmix.
  5. Fold in Chocolate: Remove the bowl from the mixer. Use a rubber spatula to fold in the chocolate chunks/discs, ensuring the chocolate is evenly distributed.
  6. Portion the Dough: Using a kitchen scale, measure out eight equal portions of dough (approximately 170 g / 6 oz each). Roll them loosely into high, round balls.
  7. Chill (The Waiting Game): Place the dough balls on a parchment-lined baking sheet. Cover tightly with cling film and refrigerate for a minimum of 12 hours, up to 72 hours. This is vital for the cookie's height and texture.
  8. Preheat and Prep: After chilling, preheat the oven to 400°F (200°C). Line two baking sheets with fresh parchment.
  9. Space and Bake: Place four chilled dough balls on each prepared sheet (they will spread significantly). Place the sheets in the preheated oven.
  10. Rotate and Finish: Bake for 10 minutes, then rotate the trays (top to bottom, front to back). Continue baking for another 8–10 minutes, until the edges are deep golden brown, but the center looks pale and slightly underdone.
  11. The Final Touch: Immediately sprinkle the tops with flaky sea salt while they are hot.
  12. Cooling: Crucially, leave the cookies to cool completely on the baking tray for at least 30 minutes. Do not attempt to move them until they are firm.