• 1 ⅔ cups all-purpose flour (200g)

• 1 cup chopped chocolate chips (200g)

• ¾ cup unsalted butter, softened (170g)

• 1 ¼ cups sugar (250g; preferably ¾ cup white + ½ cup brown sugar)

• 1 large egg

• 2 egg yolks

• 2 tsp vanilla extract

• ¾ tsp salt (4g)

• ¾ tsp baking soda (4g)

• Flaky sea salt for topping (optional)

Here are the basic steps to make small batch of 12 cookies.

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Cream the butter and sugar
  In a large bowl or mixer, beat together the butter and sugar until light and fluffy (about 2–3 minutes).

• Add eggs and vanilla
  Beat in the egg, then the 2 egg yolks, and finally the vanilla extract.

• Mix dry ingredients
  In a separate bowl, whisk together the flour, baking soda, and salt.

• Combine wet and dry
  Gradually add the dry mixture into the wet ingredients, mixing until just combined.

• Add chocolate
  Chop our 64% baking chips, or use chocolate chips, before folding in the chocolate.

• Scoop and sprinkle
  Scoop dough (about 1.5 tablespoons per cookie) onto the prepared baking sheet.

• Bake and Bang
  Bake for 5 minutes, then remove pan and bang it down once against a counter to create an even bake and ripple effect before putting the tray back into the oven for 5-7 more minutes, or until the edges are golden and the centers look just set.

• Sprinkle a pinch of flaky sea salt on top for a delicious garnish.

• Cool
  Let cool for 10 minutes before enjoying.

• Share your results!

  Tag us @carartisanchocolate on Instagram with your final product.