Main Instructions
1-Preheat your oven to 350°F (180°C): Preheat your oven to 350°F (180°C). Line an 18cm (7-inch) baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, salt, and vanilla extract until well combined.
3-Add the egg yolks and mix until: Add the egg yolks and mix until smooth.
4-Fold in the flour and baking soda: Fold in the flour and baking soda using a spatula. Mix just until the flour disappears. Do not overmix.
5-Fold in 3/4 of your chocolate chips: Fold in 3/4 of your chocolate chips or chunks.
6-Divide the dough into 6 equal portions: Divide the dough into 6 equal portions. Flatten each piece slightly in your hand, place a few chocolate coins or large chunks in the center, and roll the dough back into a ball to seal the chocolate inside.
7-Place the 6 balls into your prepared: Place the 6 balls into your prepared baking dish. They should be placed close together so they merge as they bake, creating that signature scoopable texture.
8-Bake for 20 minutes: Bake for 20 minutes. The edges should be golden brown, but the centers will still look soft and gooey.
9-Remove from the oven and sprinkle with: Remove from the oven and sprinkle with flaky salt if desired. For the best experience, serve immediately while hot with a big scoop of vanilla ice cream!