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In a large bowl, whisk together all the wet ingredients plus ¼ cup / 60ml water for around 1 minute until well combined and when the sugar has dissolved.
Sift in the dry ingredients and mix. Don’t overmix.
Fold in the chocolate chunks and refrigerate for 1 hour. Don’t skip this step.
15 minutes before you take the cookie dough out of the fridge, preheat the oven to 180 degrees Celcius (350 degrees Fahrenheit) and line two baking trays with unbleached parchment paper.
Once the cookie dough is ready, remove it from the fridge, and using a spoon, scoop out round balls and place onto parchment paper. (See image above for size and shape.) If you’re using a large tray, 6-8 cookies will fit. Make sure if you use two trays that the one that’s lower in the oven bakes for a little longer.
Sprinkle a pinch of flaked salt on each ball.
Place in oven and bake for 16-18 minutes. Mine takes 18 minutes to create that nice crispy edge and gooey centre.
Leave on the baking tray to cool completely.