Dark chocolate puddles and a pinch of flaky salt in a chewy dough with delicately crisp rims.
CBy chef_t
Servings
12
0.5 cup Unsalted butter, melted and slightly cooled
0.75 cup Light brown sugar, packed
0.25 cup Granulated sugar
1 piece Egg
1 piece Egg yolk
2 tsp Vanilla extract
1.5 cup All-purpose flour
0.5 tsp Baking soda
0.5 tsp Fine sea salt
6 oz Dark chocolate (60-70%), chopped into chunks
1 tsp Flaky sea salt
Calories
272 kcal
Protein
4g
Carbs
44g
Fat
10g
Fiber
2g
Sugar
22g
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Make the Dough
1. Whisk the melted butter, light brown sugar and granulated sugar in a large bowl until smooth and glossy. Whisk in the egg, egg yolk and vanilla extract until the mixture lightens slightly, about 1 minute.
0.5 cup Unsalted butter, melted and slightly cooled,
0.8 cup Light brown sugar, packed,
0.2 cup Granulated sugar,
1 piece Egg,
1 piece Egg yolk,
2 tsp Vanilla extract
2. Stir in the all-purpose flour, baking soda and fine sea salt with a spatula until just combined, with no dry streaks remaining. Fold in most of the dark chocolate chunks, saving a few for the tops.
1.5 cup All-purpose flour,
0.5 tsp Baking soda,
0.5 tsp Fine sea salt,
6 oz Dark chocolate (60-70%), chopped into chunks
3. Cover the bowl and chill the dough for 30 minutes so it firms up and the flavor deepens. Meanwhile, heat the oven to 180°C (350°F) and line two baking sheets with parchment.
Bake
4. Scoop the dough into 12 balls of about 3 tablespoons each and place them 5 cm (2 inches) apart on the sheets. Press the reserved chocolate chunks onto the tops.
6 oz Dark chocolate (60-70%), chopped into chunks
5. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and golden and the centers still look slightly underdone and soft.
Finish and Cool
6. Sprinkle the flaky sea salt over the hot cookies right away. Cool on the sheet for 10 minutes so the centers finish setting gooey, then move to a rack. Serve warm while the chocolate is still puddled.
1 tsp Flaky sea salt
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