Recipe

1. Sift the baking soda into the flour.


2. Add the kosher salt and whisk to combine.
3. In a separate bowl, combine the dark brown sugar, granulated sugar, and molasses.


4. Combine the chocolate chips with the chocolate chunks.


5. Prepare a stand mixer fitted with a paddle.
6. Add in the room temperature butter. Cream the butter at medium low speed until it has the consistency of mayonnaise




7. Add in the sugar and molasses mixture. Mix together 3-4 minutes until fluffy.


8. Scrape the bottom of the bowl, then add the egg.


9. Mix on low speed for 15-30 seconds


10. Add the flour mixture in 2 separate additions. Mix for 15-20 seconds after each addition.



11. Add in the chocolate. Pulse 10 times until the chocolate is just combined.


12. Refrigerate the dough for 30 minutes. Preheat a standard or convection oven at 325 degress.


13. Prepare two baking sheets by lining it with parchment papaer. Roll the dough with the palm of your hands into 75g balls. Arrange 6 balls of dough on each baking sheet.


14. Bake for 14-16 minutes (convenction) or 18-20 minutes (standard). Remove the cookies from the oven and allow it to cool on the baking sheet for 5 to 10 minutes. Transfer the cookies to a cooling rack to finish cooling.