18OuncesBittersweet Chocolate, chopped into ¼" to ⅓" chunks
1TablespoonCoarse Sea SaltFor sprinkling over cookies before baking
Instructions
In a medium bowl, whisk together flour, salt, cornstarch, baking soda, and baking powder. Set aside.
Using a stand mixer with the paddle attachment, begin creaming the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.
Add the flour mixture and mix on low speed until combined.
Stir in chocolate chunks by hand.
Wrap the dough and place in refrigerator for approximately 2 hours. Remove the dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
Preheat oven to 350°
Prepare 2 baking sheets by lining with parchment paper or a Silpat.
Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
Sprinkle a dash of coarse sea salt over each cookie.
Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.