12 oz bittersweet (or semisweet*) chocolate discs/wafers
sea salt
Instructions
In a small saucepan, melt the butter on the lowest heat possible. You do not want the butter to bubble or boil at all because it will loose moisture.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Pour the melted butter into a large bowl and whisk in the brown sugar and granulated sugar.
Whisk in the eggs one at a time into the wet ingredients.
Whisk in the vanilla.
Add in the dry ingredients into the wet ingredients and stir with a spatula until just combined.
Stir in the chocolate.
Preheat the oven to 360°F and line 2 baking sheets with parchment paper.
Roll the dough into balls about 2-3 Tablespoons big** and place on the lined baking sheets. Since these cookies are so big leave plenty of space between them ... I only put 6 on a normal sized baking sheet. Sprinkle each cookie with sea salt.
If you'd like them crispy, bake them immediately. If you like cookies a bit softer in the middle, freeze the balls of dough for 15-20 minutes. This keeps them from flattening out right when you put them in the oven.
Bake for 12-14 minutes or until crackled on top and just golden brown (they may look a bit undercooked but once they cool, they will be perfect).
Cool on the pan for a few minutes and then remove to a wire rack.
Notes
* I used bittersweet chocolate because it makes the cookies so much richer but you can also use semisweet! ** I'm a bit of a perfectionist and don't want them to be different sizes so I actually weigh each cookie on a scale to make sure they are the same size. I like these cookies to be about 1¾ oz.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/bakery-style-chocolate-chip-cookies/