If you’re cooking them now, preheat your over to 375°F | 190°C

First thing, combine your flour and baking soda and whisk together till totally combined. Sift it if you need to. I didn’t. Set that aside.

Next, chop up that chocolate bar. I like to use a bar so I can chop it into shards and have massive “chips” in the cookies, but you can just as easily use dark chocolate chips if you like. Just have them ready to go.

Now you can go ahead and cream your butter and sugar. You want it to be slightly fluffy and to the point where the sugar starts to blend into the butter. The large grains of the turbinado sugar won’t fully dissolve like if you were using white sugar, but it’ll work out in the end. This should take about 3-4 minutes on a low speed. Once your butter and sugar is creamed you can add in your egg and vanilla and beat till it’s fully combined.

Now, on the lowest speed (emphasis on lowest speed), add in your flour half at a time, and mix just until combined.

Now is the best part. Dump in your chocolate and stir by hand until those chips are evenly dispersed. You now have the options to go ahead and bake them off or you can let them chill for a few days in your fridge to get extra delish.

If you’re cooking them now, preheat your over to 375°F / 190°C. Line a baking tray with parchment and arrange golf ball size dollops of dough about 2” apart on your tray. Sprinkle with a small pinch of flaked salt and bake for about 8 – 12 mins. You’ll need to keep an eye on them regarding the baking time. Cook them as long as you want, it all depends on if you want them ooey and gooey or super crispy. It’s a big life decision. I wouldn’t take it lightly.

Or, you can do what I do and let the dough rest for a day, or three, in the fridge and then cook them off. They seem to get extra delicious this way, plus I also like having cookie dough at the ready to bake off at a moment’s notice. I like to make mine into a log, wrap in parchment, and then fully in plastic wrap. And just as before, when you’re ready to bake preheat the over to 375°F / 190°C, slice off 1cm slices, sprinkle with salt, and bake on a parchment lined tray for 8-12 mins. Just keep an eye on them. Eat up!