Makes 20 large cookies
Our decadent take on the classic chocolate chip cookie substitutes Valrhona’s caramel-infused milk chocolate chunks for the usual chocolate chips. The result: a familiar treat with a toffee-like surprise that reminds us why coffee and cookies are a match made in heaven. (PS. If you only have regular chocolate chips on hand, you will still love this buttery, brown sugary cookie.)
In a large bowl, whisk together the flours, baking soda, baking powder, and kosher salt.
In a stand mixer with the paddle attachment or using a handheld mixer, cream the cooled melted butter with the sugars until fluffy, about 2 minutes.
Add the eggs, one at a time, to the creamed butter mixture, beating until combined. Add the vanilla and beat until combined once more.
With a flexible spatula, scrape down the sides of the bowl. Add the flour mixture all at once and mix until just combined, being sure to scrape the bottom of the bowl. Don't overmix. Add the chopped chocolate and mix until just combined, being careful not to overmix. Cover the bowl and chill the dough for at least an hour or overnight.
Divide the chilled dough into 20 portions and roll into balls or pucks. We make ours 70 grams, which is a little less than a ¼ cup, but you can make yours any size you like—just know that smaller cookies won’t be quite as soft in the center. Portion all the dough now, and you can refrigerate or freeze it and bake off a few cookies whenever you miss us and our cafes.
To bake, heat the oven to 350°F. Arrange the cookies on parchment-lined baking sheets, leaving plenty of social distance between them (at least equal to the size of the cookies). Bake the cookies for 7-10 minutes, or until golden on top and just brown around the edges; they will need an extra couple of minutes if you bake them from the freezer. Remove from the oven and immediately sprinkle with sea salt.