Chocolate Chunk Cookies

BRING TO ROOM TEMP

1. Set out butter and eggs. Allow butter to soften to room temperature.

MEASURE INGREDIENTS

1. If you can, measure flour and sugar in grams using a kitchen scale. This way you get accurate results for the most amazing cookies! If you don't have a scale, use the spoon and sweep method. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
2. Measure out remaining ingredients.
3. You'll use two whole 4 oz chocolate bars here. Chop and set aside an additional = 1-2 oz for topping if you'd like extra chocolate on top. Chop into small chunks, using both the chunks and the little shards/crumbs in your cookies.
4. In a medium bowl combine flour, baking soda, and salt.
5. In the bowl of an electric mixer, cream together softened butter with brown and granulated sugar for approx. 2 minutes until creamy.
6. Add vanilla and eggs and beat for an additional 30-40 seconds.
7. Gradually beat in flour mixture on low until just combined.
8. Fold in chocolate.

CHILL THE DOUGH

1. Wrap dough in plastic wrap and refrigerate for 24 hours.

TIME TO BAKE!

1. Allow chilled dough to sit out until soft enough to scoop.
2. Preheat oven to 350°F. Line baking sheets with parchment paper.
3. Once dough is scoop-able, use a large cookie scoop to portion out dough then roll out into smooth balls. For extra chocolate on top, press some additional chopped chocolate into the tops of your dough balls.
4. Arranged spaced on parchment paper (baked cookies will be approx. 3.5-4 inches) and bake for 11-12 minutes or until edges are golden and the center of the cookie has begun to set. If using a smaller cookie scoop to portion, reduce bake time. Bake in batches as needed.
5. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Optional – you can sprinkle fresh from the oven cookies with a teeny bit of flaked sea salt for a salty sweet treat!