~yields 18-24 cookies
The Bits and Bobs:
1/2 cup (8 tbsp) good butter (recommend Kerry Gold), at room temp
1/4 cup granulated sugar
3/4 cup plus 2 tbsp brown sugar
1 tsp vanilla extract
3/4 tsp baking soda
1 3/4 cup bread flour (you can sub ap flour if preferred)
4 oz milk chocolate chunks or chips
4 oz good 85-90% dark chocolate chopped into chunks from a big block (you want the tiny pieces and dusty bits of chocolate to work throughout the dough)
flaky sea salt to finish
Preheat the oven to 360*F. Line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, beat together the room temp butter and both sugars until light and fluffy. Add the egg and vanilla and beat until just incorporated. Mix in the baking soda, salt and flour. Stir in both chocolates until worked throughout the batter.
Scoop out a ball of dough and form into a thick flat discs and line on baking sheet an inch or so apart. Sprinkle the top of each cookie with the sea salt and bake for 10-12 minutes (rotating half way through baking time). Allow to cool slightly on the sheet for a minute, then transfer to a cooling rack to finish cooling. Store in airtight container.