Sumptuous Chocolate Chunk Crispedges

1. Prep Work

Position an oven rack in the center and preheat the oven to 350°F (175°C). Line two baking sheets with foil, parchment, or silicone mats.

2. Dry Mix

In a small bowl, combine flour, baking soda, and salt. Set aside.

3. Creaming

In a stand mixer with a paddle attachment, whip butter until creamy. Mix in granulated and brown sugars for 2-3 minutes until light and fluffy. Blend in the egg, vanilla extract, and 2 tbsp water on low speed.

4. Combining

Gradually add flour mixture on low speed until just combined. Stir in the chopped chocolate at low speed until evenly distributed.

5. Shaping & Chilling

Shape dough into 3 1/2-ounce balls (about a heaping 1/3 cup each). Place 4 dough balls on a baking sheet and freeze for 15 minutes.

6. Baking

Bake the chilled dough for 10 minutes until cookies puff slightly. Lift and drop the baking sheet against the oven rack to set edges and collapse centers. Repeat the lifting and dropping process every 3 minutes, until the cookies have baked for 16-18 minutes total, with golden brown edges and softer centers.

7. Cooling

Let the cookies cool on the baking sheet placed on a wire rack before removing.

8. Repeat

Follow the same steps for the remaining dough, using the cooled baking sheet for the last batch.

9. Leftover Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a delicious twist, repurpose leftover cookies by crumbling them over ice cream or blending into a homemade cookie butter spread.