Brandt Young @dads.table
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
2 sticks room temp unsalted butter
3/4 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
3 Cups cups semi-sweet chocolate chips, plus more as needed
1 Ghirardelli intense dark chocolate bar
Coarse sea salt for topping
In a bowl, combine the all-purpose flour, baking soda, Kosher salt
Using a hand mixer with the paddle attachment, if you have it, beat the granulated sugar, brown sugar, and butter at medium-high speed until light and fluffy. Beat in eggs, one at a time. Add the vanilla extract and mix.
Adjust the mixer speed to low speed (top stay clean). Gradually, add the flour mixture and mix until well combined.
Stir in the chocolate chips and combine well.
Cover the dough with plastic wrap, making sure that the plastic is touching the dough, to eliminate as much air as possible. Refrigerate for about 1 hour or up to 24 hours.
Preheat oven to 350 degrees. Remove dough from refrigerator and let sit for 15 minutes so it’s not too cold.
Meanwhile, line 2 baking sheet pans with parchment paper. Roll dough into balls (about 1.5 tablespoons), and place onto the prepared baking pan making sure they are about 2-3 inches apart.
Break up the dark chocolate bar and gently place a piece in the center of each cookie
Bake or 10-11 minutes, until edges are golden brown but center is still soft. It may look a bit underdone, and that’s okay. Just look for barely browned spots in the middle.
Sprinkle with some sea salt as soon as they come out of the oven. Try and let them cool but I bet you can’t.