1. Preheat oven to 375°F and position the rack in the middle of the oven.
2. In a stand mixer, cream butter, sugars, and olive oil until fluffy, on medium speed for about 3 minutes. The muscovado sugar won't break down like typical brown sugar so don't be alarmed if there are a few granules left.
3. While the sugar mixture is creaming, sift the flours, baking soda, baking powder and salt together and set aside.
4. Once creamed together, add eggs one at a time, incorporating each to the batter before the next one.
5. Add the vanilla extract. My favorite is Neilsen Massey.
6. Put the splash guard onto the stand mixer and slowly add the flour into the mixture, waiting until each cup is incorporated to add the next.
7. When flour is incorporated, add in the chunked chocolate and give it a good mix then turn the mixer off and fold together with a rubber spatula making sure the bottom is mixed in.
8. Put a piece of plastic wrap over the top of the dough and place in the fridge for 15 minutes to let the dough chill before we scoop.
9. Using a 1 inch scooper, scoop out preportioned dough balls and place it onto a cookie sheet lined with parchment paper. Place back into the fridge for 20 minutes to firm the dough some more.
10. When the dough is firm, pull out the portion you want to eat today and place on an aluminum foil-lined cookie sheet and sprinkle with a few flakes of sea salt. Bake in your 375°F oven for exactly 11 minutes.
11. 9 minutes into your baking time, remove from the heat and tap the baking sheet on the counter to keep your cookie from puffing up too much. This mid-cook tap also helps create those gorgeous ridges with chewy cookies.
12. Continue baking for an additional 2 minutes. The middle should not be gooey looking so if yours is gooey looking, keep it in the oven for 30 second increments until the top looks baked through. I've found that 11 minutes in a properly heated oven is perfect, 13 minutes is the max and will make crispy cookies.
13. To save the rest of your cookies: Transfer the parchment paper and cookies into a freezer bag and suck the air out of the bag by sucking in on the bag (or if you have a vaccuum sealer this is the time to use that), and freeze in the freezer. This enables you to pull however many you out whenever you want and always have fresh baked cookies.
14. The cookie dough should last your about 1.5-2 months in the freezer but I doubt it'll last that long since these are the best chocolate chip cookies ever.

Recipe Notes

You can use dark brown sugar, but the muscovado sugar adds a molasses-like complexity that can't be beaten. Sometimes, I will use 1/2 medium brown sugar and 1/2 muscovado sugar depending on my supplies- the result yields the same. Also, I know what you're thinking, this feels like a lot of steps for a simple recipe like cookies, but I promise, it is worth it to have freeze and bake cookies whenever you want!

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