Soft-centered, caramel-edged cookies loaded with pools of dark chocolate and finished with a kiss of flaky sea salt. Pure cookie-jar bliss!
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Ingredients (makes 12 large cookies) • 1 cup (225 g) unsalted butter, room temperature • ¾ cup (150 g) granulated sugar • ¾ cup (150 g) brown sugar • 2 large eggs • 2 tsp vanilla extract • 2 ½ cups (310 g) all-purpose flour • 1 tsp baking soda • ½ tsp fine salt • 8 oz (225 g) dark chocolate, chopped into large chunks • Flaky sea salt, for topping
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Instructions 1. Cream butter & sugars – Beat butter, granulated sugar, and brown sugar until light and fluffy (2 min). 2. Add eggs & vanilla – Mix in eggs one at a time, then vanilla. 3. Dry ingredients – In a separate bowl whisk flour, baking soda, and fine salt. Stir into wet mixture just until no streaks remain. 4. Fold chocolate – Gently fold in chocolate chunks; chill dough 30 min for best texture. 5. Bake – Pre-heat oven to 350 °F / 175 °C. Scoop 2-Tbsp mounds onto a parchment-lined sheet, leaving space. Bake 11–12 min until edges are golden and centers still soft. 6. Finish – While hot, sprinkle with flaky sea salt. Cool on tray 5 min, then transfer to rack.
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