Classic Dark Chocolate Chunk Cookies

1. Cream Butter and Sugars

Begin by creaming together the softened butter, dark brown sugar, and superfine sugar in a large mixing bowl. Use a stand mixer with a paddle attachment, a handheld electric whisk, or even a wooden spoon. This should take about 1-2 minutes, just until the mixture is paler but not fluffy. This step is crucial to avoid over-beating, which can deflate your cookies.

2. Add Egg

Next, add the large egg to the butter and sugar mixture, and beat until evenly combined.

3. Combine Dry Ingredients

In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and Maldon sea salt. Once combined, fold these dry ingredients into the butter mixture using a rubber spatula until just mixed.

4. Fold in Chocolate

Fold in the chopped dark chocolate chunks, ensuring they are evenly distributed throughout the dough.

5. Portion and Refrigerate Dough

Using a cookie scoop or a heaping 1/4-cup measure, portion the dough into balls, each about 60 grams. Place these dough balls on baking sheets lined with parchment paper and cover them with plastic wrap. Refrigerate the dough for at least 12 hours; this resting period develops the flavors and improves the cookie's texture.

6. Preheat Oven and Arrange Dough

When ready to bake, preheat your oven to 350 degrees Fahrenheit. Arrange the chilled dough balls on baking sheets, ensuring they are evenly spaced to allow for spreading.

7. Bake Cookies

Bake the cookies for 13 minutes, or 15 minutes if baking from frozen, until the edges are golden and the centers are slightly underdone. This gives the cookies that perfect chewy texture once they cool.

8. Cool Cookies

Allow the cookies to cool on the baking sheet, where they will continue to firm up.