Before you cook
Before you start Equipment you'll need
- Electric mixer — Ensures thorough creaming of butter and sugar for proper cookie texture and incorporates eggs evenly into the thick dough
- Two large baking sheets — Allows baking multiple cookies at once and provides proper spacing to prevent cookies from spreading into each other
- Parchment paper — Prevents cookies from sticking and makes cleanup easier
- Large cookie scoop or 1/4 cup measure — Ensures uniform cookie size for even baking and consistent results
- Wire cooling rack — Allows air circulation around cookies to prevent soggy bottoms and ensures even cooling
Ingredients
Instructions
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Preheat oven and prepare baking sheets
Preheat oven to 375°F and line two large baking sheets with parchment paper.
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Combine dry ingredients
In a medium bowl, whisk together all purpose flour, baking soda, and fine salt.
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Cream butter and sugars
In a large bowl, cream softened butter with granulated sugar and light brown sugar using an electric mixer until light and fluffy.
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Add eggs and vanilla
Beat in large eggs one at a time, then add vanilla extract.
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Mix in flour mixture
Gradually mix in the flour mixture until just combined.
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Add chocolate
Fold in the dark chocolate chunks and semisweet chocolate chips by hand using a wooden spoon.
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Portion cookie dough
Scoop dough into 12 large portions using a 1/4 cup measure or large cookie scoop.
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Arrange on baking sheets
Place 6 cookies per baking sheet, spacing them at least 3 inches apart.
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Bake cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
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Add finishing salt
Remove from oven and immediately sprinkle with flaky sea salt while cookies are hot.
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Cool cookies
Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Chef's notes
Store in airtight container at room temperature for up to 1 week before serving
For even larger cookies, use 1/3 cup portions and bake 4 per sheet, adding 2-3 minutes to bake time
Can be frozen unbaked: portion dough, freeze on sheet, then transfer to freezer bag for up to 3 months. Bake from frozen, adding 2 minutes