Just like my signature cheesy garlic bread, I’ve perfected the art of baking irresistible chocolate chip cookies. This rich dark chocolate version, perfectly balanced with a touch of salt, has quickly become my all-time favorite.

Ingredients:

• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 cup firmly packed brown sugar
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• 2 eggs, cold
• 3 ¼ cups bread flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons kosher salt
• 1 ¼ cups (70%) dark chocolate, chopped if needed
• 1 ½ cups semisweet chocolate chips
• Flaky salt, for serving

Recipe Preparation:

For fluffy, moist cookies with crispy edges, freeze dough balls for at least an hour or overnight before baking. Otherwise, preheat the oven to 375°F.

1. In a stand mixer with a paddle attachment, cream butter, brown sugar, and granulated sugar for 5 minutes, scraping halfway through.
2. Add vanilla, then eggs one at a time, beating 30 seconds on medium after each, scraping the bowl and paddle as needed.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt. 
4. Add flour mix, chopped dark chocolate, and chocolate chips to the mixer. 
5. Pulse a few times, then increase to medium speed and mix for 30 seconds to 1 minute, until no flour remains. 
6. Use an ice cream scooper to form dough balls 2 inches apart on a cookie sheet lined with parchment paper.
7. Bake for 15-18 minutes, until the edges are golden. Sprinkle with flaky or Maldon salt. 

Enjoy!