Ingredients:

  • 300g (2 ½ cups) All-Purpose (Plain) Flour
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • ½ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 226g (1 cup or 2 sticks) Unsalted Butter, softened
  • 150g (¾ cup) Granulated Sugar (Caster Sugar)
  • 190g (¾ cup + 2 Tbsp) Light Brown Sugar, packed
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 340g (12 oz) High-Quality Chocolate Chips, Chunks, or Callets (60% cacao or darker)
  • Flaky Sea Salt (for sprinkling before baking)

Instructions:

  1. Combine Dry: Whisk together the flour, baking soda, baking powder, and fine salt in a medium bowl. Set aside.
  2. Cream Butter: Beat the softened butter on medium speed until smooth and creamy (about 1 minute).
  3. Add Sugars: Add the granulated and brown sugars to the butter. Beat on medium-high speed for 3–4 minutes, until the mixture is pale yellow, light, and fluffy (this incorporates air crucial for lift).
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second. Mix in the vanilla extract.
  5. Incorporate Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop immediately once no streaks of flour remain.
  6. Fold in Chocolate: Remove the bowl from the mixer. Use a rubber spatula to fold in the chocolate chunks/chips.
  7. Scoop and Chill: Using a scoop, portion the dough onto a parchment-lined tray. Refrigerate for a minimum of 1 hour, or ideally 12–24 hours. This allows the flour to fully hydrate and prevents spreading.
  8. Bake Prep: Preheat the oven to 175°C (350°F) with racks positioned in the centre. Arrange chilled dough balls 3 inches apart on a parchment-lined tray. Sprinkle the tops lightly with flaky sea salt.
  9. Bake: Bake for 10–12 minutes, rotating the tray halfway through. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft and underbaked.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.