Categories: Desserts
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 ounces good-quality semisweet chocolate, chopped into chunks
- 4 ounces good-quality dark chocolate, chopped into chunks
- Sea salt, for sprinkling
Directions
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Line 3 baking sheets with parchment.
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In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
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Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
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Preheat the oven to 350 degrees F.
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Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.