One of the first recipes I shared on my blog was for The Best Chocolate Chip Cookies. For me, the ideal chocolate chip cookie is dense and chewy and not stingy on the chocolate chips. I took that recipe and classed it up with chocolate chunks and sea salt. I have also incorporated bread flour into this recipe as opposed to all-purpose flour. Bread flour has a higher protein content — which means more gluten — and that’s what makes these cookies ultra thick and chewy. The coarsely chopped chunks of  chocolate create decadent pools of melted deliciousness in these cookies.

Ingredients:

• 2/3 cup salted butter, softened
• 2 cups brown sugar
• 2 large eggs
• 4 tbsp pure maple syrup
• 2 tbsp vanilla extract
• 3 cups bread flour
• 2 tsp baking soda
• 1 tsp salt
• 3 100g good quality chocolate bars (I used a combo of milk and dark Lindt chocolate bars), roughly chopped into chunks
• Maldon or sea salt flakes, for sprinkling

Method:

1. Preheat oven to 350F.
2. Grease a cookie sheet with non-stick spray or line with a silicone baking mat.
3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until well combined.
4. Add the eggs, maple syrup and vanilla and mix until smooth.
5. Add the flour, baking soda and salt. Mix until just combined.
6. Add the chocolate chunks and mix until fully incorporated. You can reserve a few chocolate chunks to press into the tops of each cookie, if desired.
7. Shape spoonfuls of dough into balls and place about 2 inches apart on cookie sheet.
8. You can press a few chocolate chunks into the top of each cookie — it just makes them look prettier.
9. Sprinkle cookies with sea salt.
10. Bake for 12 minutes. Don’t overbake if you want them to be soft and chewy!

*Yield: Approximately 30 cookies