1 cup (2 sticks) unsalted butter, cubed
3-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
12 ounces bittersweet chocolate roughly chopped
Flaky sea salt
Preheat the oven to 360 degrees F. Line 2 sheet pans with parchment paper.
In a skillet over low heat, melt the butter, stirring occasionally. Make sure that it does not sizzle or bubble while melting.
In a large bowl, combine the flour, baking powder, baking soda and kosher salt. In a separate large bowl, whisk together the melted butter and both sugars. Beat in the eggs one at a time followed by the vanilla extract. Fold the dry ingredients into the wet ingredient. When the flour mixture is almost blended in, stir in the chocolate.
Roll the dough into balls about 3 tablespoons each. (It helps to use a cookie scoop). Arrange the dough 3 inches apart on the prepared sheet pans. Bake for 10-12 minutes until golden brown. Sprinkle the cookies with sea salt and wait 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Once you roll the dough into balls, you can loosely cover them and refrigerate overnight. Before baking, let them sit at room temperature for 20 minutes.
Adapted from Seven Spoons by Tara O’Brady