Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla bean paste
  • 0.5 tsp almond extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp sea salt
  • 1.5 cups (255g) semi-sweet chocolate chunks
  • 0.5 cup (85g) milk chocolate chips

Instructions:

  1. Prep the oven. Preheat your oven to 350°F (180°C) and line two large sheets with parchment paper.
  2. Cream the fats. Beat the butter, dark brown sugar, and granulated sugar until light, fluffy, and noticeably paler.
  3. Emulsify the liquids. Add the egg, egg yolk, vanilla paste, and almond extract. Beat 2 minutes until the mixture looks like thick caramel.
  4. Whisk the dry. In a separate bowl, whisk the flour, baking soda, and sea salt.
  5. Combine the base. Gradually add the dry ingredients to the wet. Mix until just a few streaks of flour remain.
  6. Fold the chocolate. Hand stir the semi sweet chunks and milk chocolate chips. Ensure the chocolate is evenly distributed.
  7. Scoop the dough. Use a large scoop to place dough balls 3 inches apart. They will spread significantly.
  8. Bake the batch. Bake for 10 minutes. Look for golden edges and a slightly pale, underdone center.
  9. Cooling process. Let the cookies sit on the hot pan for 5 minutes. This carries over the cooking for a perfect center.
  10. Final touch. Sprinkle a tiny pinch of extra sea salt over the warm chocolate pools.