Salted Chocolate Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and a pinch of salt. Set aside.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.

   Tip: Start with the granulated sugar and add the brown sugar in increments, beating until combined.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the chocolate chunks, if using.

6. 6

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: The dough should still be slightly crumbly.

7. 7

   Stir in the melted chocolate until well combined.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Use a cookie scoop for uniform cookies.

9. 9

   Bake for 18-20 minutes, or until the edges are set and the centers are still slightly soft.

   Tip: Remove from the oven when the edges are lightly golden.

10. 10

    Remove from the oven and sprinkle with flaky sea salt and confectioners' sugar.

    Tip: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

11. 11

    Allow the cookies to cool completely on a wire rack.

    Tip: Serve with a glass of cold milk, if desired.