1 cup (8oz/225g) butter
1¼ cups (7 1/2oz/212g) light brown sugar
¾ cup (6oz/170g) white granulated/caster sugar
2½ cups (12 1/2oz/354g) all-purpose flour/plain flour
1½ teaspoon salt
1 teaspoon baking soda
2 large eggs*
2 teaspoon vanilla extract (optional, but encouraged)
2 cups (12oz/340g) bittersweet chocolate chunks
Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
In a separate bowl melt the butter. Add in both white and
sugars and whisk vigorously for about 1 minute.
Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula.
Whisk in the second egg and the vanilla and then scrape the sides of the bowl again.
Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. The dough will be soft but DON’T add more flour. It needs to be chilled now to firm up.
IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
Scoop 14-15 balls of cookie dough (1/4 cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
Bake the cookies at 375°F (190°C) for about 12-15 minutes roughly, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughy in the middle. It is really important you don’t over-bake these cookies otherwise they won’t be soft in the middle.
Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 3 days.