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Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 1/2 cups semisweet chocolate chunks or chopped chocolate
• 1/2 cup milk chocolate chips
• Flaky sea salt, for finishing

Instructions

1. In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together until pale, creamy, and slightly fluffy, about 2–3 minutes.
2. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.
4. Gradually add the dry ingredients to the butter mixture. Mix only until the flour is incorporated. Do not overmix.
5. Fold in the semisweet chocolate chunks and milk chocolate chips, reserving a small handful of chocolate for the tops of the cookies.
6. Cover the dough and refrigerate it for at least 30 minutes. Chilling helps prevent excessive spreading and produces thicker, chewier cookies.
7. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
8. Scoop the dough into approximately 3-tablespoon portions. Roll them loosely into balls and place them several inches apart on the prepared baking sheets.
9. Press a few reserved pieces of chocolate into the top of each dough ball.
10. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft and slightly underbaked.
11. Remove the cookies from the oven and immediately sprinkle each one with a small amount of flaky sea salt.
12. Allow the cookies to cool on the baking sheet for 8–10 minutes before transferring them to a cooling rack.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tablespoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon lemon extract, optional
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/3 cup granulated sugar, for rolling
• 3/4 cup powdered sugar, for rolling

Instructions

1. In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar together until pale, creamy, and slightly fluffy, about 2–3 minutes.
2. Add the egg and egg yolk. Mix until fully combined.
3. Add the lemon zest, lemon juice, vanilla extract, and optional lemon extract. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix only until a soft dough forms. Do not overmix.
6. Cover the dough and refrigerate it for at least 45 minutes. The dough should feel firm enough to scoop and roll.
7. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
8. Place the 1/3 cup granulated sugar in one shallow bowl and the powdered sugar in another.
9. Scoop the chilled dough into portions of approximately 1 1/2 tablespoons each. Roll each portion into a smooth ball.
10. Roll each dough ball lightly in granulated sugar first, then coat it very generously in powdered sugar. The thick powdered-sugar coating creates the strongest crinkle effect.
11. Arrange the cookies several inches apart on the prepared baking sheets.
12. Bake for 10–12 minutes, until the edges are set and the tops are crackled. The centers should still look soft.
13. Allow the cookies to cool on the baking sheet for 8–10 minutes before transferring them to a cooling rack.