Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, very cold
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, cold
  • 1 teaspoon Vanilla Extract
  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (Fine Sea Salt)
  • 1 cup Semisweet Chocolate Chips or Chunks
  • 1 cup Dark Chocolate Chips or Bar (60-70% cacao)

Instructions:

  1. Pre-Measure and Prep: Weigh all ingredients precisely. Line baking sheets with parchment paper. Cube or grate the very cold butter.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  3. Beat Butter and Sugars: In the bowl of a stand mixer, beat the cold butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes. The mixture should look coarse and sandy, not light and fluffy.
  4. Incorporate Eggs and Vanilla: Add the cold eggs one at a time, mixing briefly until just combined. Stir in the vanilla extract. Scrape down the bowl.
  5. Add Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just incorporated. Do not overmix; streaks of flour are acceptable.
  6. Fold in Chocolate: Remove the bowl from the mixer and use a spatula to fold in both the semisweet and dark chocolate chunks/chips until evenly distributed throughout the thick dough.
  7. Form the Giant Balls: Weigh the dough and divide it into 8 equal portions (approximately 170g/6 oz each). Roll each portion into a tall, thick sphere. Resist flattening them.
  8. Immediate Chill: Place the dough balls onto the prepared baking sheets, leaving plenty of space. Place the sheets immediately into the freezer for at least 30 minutes, or into the refrigerator for 2 hours (preferably overnight).
  9. Preheat Oven: Preheat the oven to a high temperature: 400°F (200°C).
  10. Bake: Place 4 frozen dough balls onto a baking sheet, ensuring they are well-spaced. Bake for 15–18 minutes. The edges should be set and golden brown, but the centres must still look very pale, puffy, and slightly underdone.
  11. Rest and Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet for at least 15 minutes before transferring to a wire rack. They will continue to cook and set internally as they rest.