Bleeding Chocolate Chip Cookies

These are my very favorite chocolate chip cookies!  I personally think they are the very best, and most delicious when eaten while they are still warm (or reheated in the oven for  few minutes).  I call them bleeding chocolate chip cookies because the proportion of chocolate to dough is amazing, and by using a good quality chocolate that pools when it melts instead of staying in "chip" form, the cookie if warm (as it should be) will "bleed" melty, glorious chocolate when the top of the cookie is gently pressed.  It's pretty much chocolatey amazing-ness!

Bleeding Chocolate Chip Cookies

1/2 cup butter, room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup + 2 tablespoons dark brown sugar
1 large egg
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cup all-purpose flour (220 grams-I always weigh my flour for this recipe)
8-ounces bittersweet chocolate, cut with a serrated knife into roughly 1/2-inch chunk
Flaky salt, for sprinkling

Heat oven to 360°F and line two baking sheets with parchment paper.  Set aside.

In a large bowl, cream the butters and sugars with an electric mixer until very light and fluffy, about 5 minutes.  Add the egg and vanilla, beating until incorporated.  Scrape down the bowl with a spatula.  Add the baking soda and kosher salt and beat to combine.  With the machine on low, slowly add the flour. When the flour is halfway absorbed, add the chopped chocolate and mix until the remaining flour is incorporated.

Scoop dough into mounds (I use a big scoop, probably close to 1/4 cup dough).  Space the dough mounds evenly apart on the prepared baking sheet and sprinkle with flaky salt.  Bake for 9-10 minutes or until golden brown, but still very gooey and soft inside.  Let the cookies cool slightly on baking sheet before transferring them to a cooking rack.

Recipe slightly adapted from Smitten Kitchen and originally from Not Without Salt