Ingredients:

  • 170 g Unsalted Butter, melted and cooled
  • 220 g Light Brown Sugar, packed
  • 100 g Granulated White Sugar
  • 2 large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • 250 g All-Purpose Flour (spooned and levelled/weighed precisely)
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Kosher or Fine Sea Salt (for dough)
  • 340 g Quality Dark Chocolate (60-70%), chopped into chunks
  • Flaky Sea Salt, for sprinkling

Instructions:

  1. Melt and Combine Butter and Sugars: Melt the butter and let cool slightly (5 minutes). Transfer the melted butter, light brown sugar, and granulated sugar to a large bowl. Whisk vigorously until smooth and glossy (1-2 minutes).
  2. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition until the mixture lightens slightly. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and the 1 tsp of fine salt.
  4. Mix Wet and Dry: Slowly add the dry ingredients to the wet, mixing on low speed (or by hand) until the last streaks of flour disappear. Do not overmix.
  5. Fold in Chocolate: Gently fold in the chopped dark chocolate chunks using a spatula, ensuring even distribution throughout the dough.
  6. Chill the Dough (Crucial Step): Cover the dough tightly. Refrigerate for a minimum of 3 hours, but ideally 24 to 72 hours, for superior flavour and texture development.
  7. Preheat Oven and Prep Trays: Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop and Season: Using a large cookie scoop (approx. 1/4 cup capacity), portion the dough into balls (approx. 100g each). Place them 2-3 inches apart on the prepared trays. Lightly sprinkle the tops of each dough ball with flaky sea salt.
  9. Bake: Bake for 12 to 14 minutes. The edges should be set and golden brown, but the centres must still look very soft and slightly undercooked.
  10. The 'Cookie Bash' Technique: Immediately upon removing the tray from the oven, gently lift and drop (or ‘bash’) the tray onto the worktop. This collapses the centre and encourages the desired crinkled texture. Repeat twice if necessary.
  11. Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely.