Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, cold and cubed
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (15ml) vanilla extract
  • 2 ¾ cups (330g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2.5ml) baking powder
  • ¾ teaspoon (3.75ml) salt
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • ¾ cup (130g) chopped dark chocolate chunks (or more chocolate chips)
  • Optional: ½ cup (50g) chopped walnuts or pecans
  • Optional: Flaky sea salt, for sprinkling

Instructions:

  1. Beat cold, cubed butter with brown and white sugar until light and fluffy. Scrape down the bowl as needed.
  2. Add eggs one at a time, mixing until just combined after each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gradually mix the dry ingredients into the butter mixture until just combined. Avoid overmixing.
  5. Gently fold in chocolate chips and chocolate chunks (and nuts, if using).
  6. Scoop large cookie dough balls (about ¼ cup each). Place on a lined baking sheet. Chill in the fridge for at least 30 minutes (or freeze for 15 minutes).
  7. Preheat oven to 375°F (190°C). Bake 6-8 cookies per sheet for 12-14 minutes, until edges are golden brown and centers are just set (slightly underbaked is okay!).
  8. Immediately sprinkle with flaky sea salt (if desired). Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.