Sort ingredients
cinredman
QR Code
Listen
Pdf
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
Slowly mix in baking powder, baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.
Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results which be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 24 hours.
When ready to bake, turn the oven on to 365 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt.
Bake the cookies for 12-14 minutes.