Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (15ml) vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (250g) dark chocolate chunks

Instructions:

  1. Cream the softened butter, brown sugar, and granulated sugar. Mix on medium high until the mixture looks pale and fluffy. Note: This incorporates air for a better rise
  2. Beat in the room temperature egg and vanilla bean paste. Mix until the batter is smooth and glossy.
  3. Sift the flour, baking soda, and salt into the wet mixture. Mix on low speed until just before the last few white streaks of flour disappear.
  4. Gently fold in the dark chocolate chunks using a spatula. Stop immediately once the chocolate is evenly distributed to avoid overmixing.
  5. Scoop the dough into balls, roughly 2 tablespoons each. Place them on your parchment lined sheet with 2 inches of space between them.
  6. Place the baking sheet in the refrigerator. Chill the dough balls for 30 minutes. Note: This prevents the butter from melting too fast
  7. Preheat your oven to 350°F (175°C). Ensure the rack is in the center position for even heat.
  8. Bake for 10 minutes until the edges are mahogany colored and set. The centers should still look slightly soft and underbaked.
  9. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.