Ingredients:

  • 420g all-purpose flour
  • 15g cornstarch
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 226g cold salted butter, cubed
  • 200g dark brown sugar
  • 100g granulated sugar
  • 2 large eggs, cold
  • 2 tsp vanilla bean paste
  • 400g semisweet chocolate chips, divided
  • 100g extra-dark chocolate chunks
  • 1 tbsp flaky sea salt for finishing

Instructions:

  1. Mix the cold butter with 200g dark brown sugar and 100g granulated sugar in a stand mixer until a sandy, chunky paste forms. Do not over cream.
  2. Add the cold eggs one at a time, followed by the vanilla bean paste. Mix for 30 seconds until barely streak free.
  3. Sift together the all-purpose flour, cornstarch, baking soda, and salt. Add the dry mixture to the mixer and blend on the lowest speed until just combined.
  4. Fold in 200g of the semisweet chocolate chips and the 100g extra dark chocolate chunks into the dough.
  5. Sculpt the dough into 6 massive spheres (approx 175g each). Do not flatten them.
  6. Press the remaining 200g of semisweet chocolate chips into the exterior of the spheres until no dough is visible.
  7. Chill the dough balls in the fridge for at least 12 hours. This is non negotiable for the 'Gideon's' texture.
  8. Preheat oven to 400°F (205°C). Place chilled dough balls on a parchment-lined baking sheet and bake for 10 minutes until the exterior chips are set but the center feels soft.
  9. Remove from oven, sprinkle with flaky sea salt, and allow to cool completely on the pan for at least 60 minutes to finish cooking via carryover heat and set the fudgy interior.