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Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Place a large mixing bowl on a digital kitchen scale. Add 454 grams of brown sugar to the bowl.

Add granulated sugar to the bowl until the total weight on the scale reaches 908 grams. This means adding 454 grams of granulated sugar.

Crack 2 eggs directly into the sugar mixture in the bowl.

On a cutting board, chop the large block of chocolate into smaller, irregular pieces using a knife. Aim for a mix of chunks and shards for varied texture.

Add 500 grams of all-purpose flour to the bowl with the wet ingredients.

Add the chopped chocolate pieces to the bowl.

Using a spatula, thoroughly mix all the ingredients together until a cohesive cookie dough is formed. Be careful not to overmix, just until combined.

Using an ice cream scoop, portion generous amounts of cookie dough onto the prepared baking sheet, leaving ample space between each cookie as they will spread.

Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and crispy, but the centers still look slightly underbaked and gooey.

Once baked, remove the golden-brown cookies from the oven using oven mitts. Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set and maintain their gooey center.


Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Place a large mixing bowl on a digital kitchen scale. Add 454 grams of brown sugar to the bowl.

Add granulated sugar to the bowl until the total weight on the scale reaches 908 grams. This means adding 454 grams of granulated sugar.

Crack 2 eggs directly into the sugar mixture in the bowl.

On a cutting board, chop the large block of chocolate into smaller, irregular pieces using a knife. Aim for a mix of chunks and shards for varied texture.

Add 500 grams of all-purpose flour to the bowl with the wet ingredients.

Add the chopped chocolate pieces to the bowl.

Using a spatula, thoroughly mix all the ingredients together until a cohesive cookie dough is formed. Be careful not to overmix, just until combined.

Using an ice cream scoop, portion generous amounts of cookie dough onto the prepared baking sheet, leaving ample space between each cookie as they will spread.

Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and crispy, but the centers still look slightly underbaked and gooey.

Once baked, remove the golden-brown cookies from the oven using oven mitts. Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set and maintain their gooey center.
