Dark Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">150g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">5ml vanilla extract</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">250g dark chocolate (70% cocoa), roughly chopped</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop or tablespoon</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preheating your oven to 175°C and lining two baking sheets with parchment paper. Proper preheating ensures even baking and that perfect balance of crisp edges and chewy centers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy. This extended creaming incorporates air into your dough, creating a more tender cookie with the perfect texture. Don't rush this step! </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The eggs provide structure while adding moisture to keep our cookies soft in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten, which can make your cookies tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the chopped dark chocolate chunks using a spatula. Using roughly chopped chocolate instead of uniform chips creates beautiful pockets of melted chocolate throughout your cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Use a cookie scoop or tablespoon to portion the dough into 16 equal balls, placing them on the prepared baking sheets with at least 5cm between each cookie. They will spread during baking, so give them plenty of room. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For bakery-style cookies, gently press a few extra chocolate chunks onto the top of each dough ball. If using, sprinkle each with a tiny pinch of flaky sea salt for that perfect sweet-salty contrast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 11-13 minutes, until the edges are just turning golden but the centers still look slightly underdone. This is crucial – the cookies will continue cooking on the hot baking sheet after removal from the oven! </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheets for 5 minutes (during which time they'll firm up slightly while staying chewy in the center), then transfer to a wire rack to cool completely. Though they're absolutely divine while still warm with those melty chocolate chunks! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the shaped cookie dough balls for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen. </li> </ol>