Classic Bittersweet Chocolate Chunk Cookies

1. Preheat Oven

Preheat your oven to 350 degrees so that it reaches the proper temperature while you prepare the dough. This ensures your cookies will bake evenly.

2. Sift Dry Ingredients

Sift together 185 grams of all-purpose flour and 2 grams of baking soda. Sifting not only breaks up any lumps but also evenly distributes the baking soda, which is crucial for the cookies to rise properly.

3. Cream Butter

Take 115 grams of butter, which should be at room temperature, and cream it in a standing electric mixer fitted with a paddle attachment. Creaming the butter until it becomes a lemony yellow color takes about two minutes.

4. Add Sugars and Salt

Once your butter is creamy, add in 100 grams of sugar, 80 grams of packed light brown sugar, and 2 grams of salt. Continue to mix until the mixture is smooth and lump-free, which should take about a minute.

5. Add Egg and Vanilla

Crack in an egg and pour in 5 grams of vanilla extract. Beat these into the mixture on low speed for about 15 seconds, just until they are incorporated.

6. Incorporate Flour Mixture

Gradually add the sifted flour mixture to the bowl, keeping the mixer on low speed. Mix only until the flour is fully incorporated to prevent overworking the dough.

7. Fold in Chocolate

Fold in the 225 grams of bittersweet chocolate chunks using the mixer. These chocolate pieces will melt into delightful pockets of bittersweet goodness.

8. Prepare Baking Sheets

Line your baking sheets with parchment paper. Using a teaspoon, scoop heaping portions of dough and place them on the lined sheets, spacing them about 2 inches apart to allow room for spreading.

9. Chill Dough

Shape the dough into a log, wrap it in parchment or wax paper, and chill it in the refrigerator for at least an hour or overnight. Chilling the dough helps enhance the flavor and improve the texture.

10. Slice and Bake

When ready to bake, slice the chilled dough into 1/3-inch-thick rounds and place them on the baking sheets. Bake each sheet one at a time for 12 to 15 minutes, rotating halfway through. You'll know they are ready when the edges are lightly browned.

11. Cool Cookies

After baking, slide the parchment paper with the cookies off the baking sheet and onto a work surface to cool for five minutes. This step is important to prevent the cookies from breaking while they cool.