These chocolate chip cookies actually don’t use chips. Instead they have chocolate discs, which make them seem worthy of the bakery case.
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light muscovado or dark brown sugar
2 extra large eggs at room temperature
2 teaspoons vanilla extract
2–1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) chocolate discs (53% to 64% cacao)
Non-stick cooking spray
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and pale, about 4 minutes.
In a small bowl, crack the eggs and add the vanilla extract. In a medium bowl, combine the flour, salts, baking powder and baking soda.
With the mixer on medium speed, add the eggs one at a time and mix until the batter looks like cottage cheese. Use a spatula to scrape the sides of the bowl and continue mixing for 20 to 30 seconds until the batter is fully combined.
Put all the dry ingredients into the bowl with the wet ingredients and mix on low speed until just combined, about 30 seconds. Fold in the chocolate discs. Gather the dough into a ball and wrap in plastic wrap. Chill the dough in the refrigerator overnight (up to 1 week).
Preheat the oven to 350 degrees F. Grease two sheet pans with non-stick cooking spray.
Use a 3/4 ounce (1-1/2 tablespoon) ice cream scoop to portion out the dough. Arrange on the baking sheets spacing 2 inches apart. Bake 8 minutes, rotate the pan and bake about 4 minutes until the edges are set. Cool on the sheet pans for 1 to 2 minutes before transferring to a wire rack to cool. Store in an airtight container up to 3 days.