Ingredients: |
Ingredients: 1 cup unsalted butter, chopped
3 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp medium-grain kosher salt
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet or bittersweet chocolate, chopped
flaky sea salt, for sprinkling (optional)
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Directions: |
Directions:1. Preheat oven to 360º.
2. In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackle, or pops; let the butter ooze into a liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
3. In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
4. Pour the melted butter into a large bowl and whisk in the sugars. Add the eggs, one at a time, whisking briefly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not overmix.
--- see note below! The cookies are incredible if you let the dough rest in the fridge for at least a day (or several days). If doing so, scoop/roll the dough into balls and place in a tupperware container. ---
5. Roll the dough into individual balls, and place on baking sheet, leaving several inches between each cookie. (I use a 1 tablespoon cookie scoop, which yields about 3.5 - 4 dozen cookies! The original recipe uses 3 tablespoons per cookie, which yields a little over 2 dozen cookies.) Sprinkle with flaky sea salt. Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. |
Personal
Notes: |
Personal
Notes: This recipe works best with bar chocolate that has been chopped. Chocolate chips have stabilizers that help them maintain their shape when baked. If you use chopped bar chocolate, the chocolate melts and oozes throughout the cookie - well worth it if you have the time to chop the chocolate! I love Trader Joes' pound plus bars of dark and semisweet chocolate for this recipe.
Also, if you have the patience, hold the dough in the fridge overnight and up to a few days before baking, portioned in scoops and covered. Aging the dough allows for the flour to better absorb the liquids, and the flavor will become deeply caramelized and nuanced.
This recipe is from the "Seven Spoons" cookbook and has quickly become a Wright/Douglass family favorite! :)
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