Description
The ultimate chocolate chip cookie with, three kinds of sugars, lots of chopped chocolate to puddle and melt, and topped with flaked salt!
Ingredients
Scale
- 1 cup butter (not room temperature, but slightly cold)
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 2 large eggs (same as butter–not warm, but having sat out for 15 minutes)
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 3 cups all-purpose flour (add an additional 1/4 cup if needed–depends on your climate)
- 15 oz chocolate bar chopped (Trader Joes Pound Plus is my favorite–milk or semi sweet)
- flaked sea salt for sprinkling
Instructions
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In a bowl, whisk together the baking powder, baking soda, salt and flour. Set aside.
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Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes.
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Add eggs one at a time, mix until smooth on low speed, then mix in vanilla.
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Slowly mix in dry ingredients, being careful not to over mix. It is fine to have a few bits of flour on the sides still.
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Chop up the chocolate bar into chunks, trying to keep some large and some small for different sizes of melty chocolate puddles. Carefully, stir the chocolate into the dough until combined.
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Scoop the dough into large balls, I like to use the ¼ cup cookie ( I bought on Amazon here).
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Chill dough –if you can wait! The cookies will be better– but will still work if you don’t have the patience. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for 24 hours.
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When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 8 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
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Bake the cookies for 12-14 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
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I prefer to only bake the amount of cookies we are going to eat at the time. Freeze the rest of the dough balls in a ziplock, and pull a dough ball out to bake whenever needed!