- 2.25 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 stix) butter, softened
- .75 cup sugar
- .75 cup coconut brown sugar
- 1 teaspoon vanilla extract
- 14oz dark chocolate chunks
- 2 large eggs
- Mix flour, salt, and baking soda in a bowl and set aside
- In a big bowl, cream the butter, sugars, and vanilla together until creamy. I use my hand and a whisk, but it'll be faster if you have an electric mixer or standing mixer. Add the eggs one at a time and beat well after each one
- Gradually stir in dry mixture into the wet and mix until well-combined
- Fold in chocolate chunks and any additions you'd like (nuts, pretzels, etc)
- Drop spoonfuls of dough onto an ungreased baking sheet. Freeze the dough until it's hardened. Freezing is the most important part. Freezing the dough before baking will keep the cookies thicker and keeps them from spreading!
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After you've frozen the balls of dough, set your oven to 375º
- Optional: Sprinkle cookies with salt before baking
- Bake for 9-12 minutes depending on size of cookies. Let cookies cool for a few minutes on pan then transfer to a wire rack or plate.
