Your results will differ from mine if you don’t use the exact ingredients I specified. I’m not saying don’t do your own thing, I’m only saying you have to manage your expectations.
Ingredients
2 big bars Tony’s Chocolonely 70% dark chocolate (find it near you on their website)
Notes on chocolate:
If you try to replace high quality bar chocolate with wax-laden cheap chocolate in this recipe, your cookies will not have beautiful large chocolate puddles like the ones in the picture. Read the ingredients label!
If chopping chocolate is hard for your body, buy fèves of Valrhona Manjari and use them whole (360 g).
1 227 g block Kerrygold salted butter
50 g Demerara or other large-grain raw sugar (I prefer Tate & Lyle)
170 g dark brown sugar
100 g golden or white sugar
1 egg (I use Vital Farms Restorative)
Vanilla extract (I use Nielsen-Massey)
300 g sprouted all-purpose flour (mine is from Red Tail Grains) or 250 g all-purpose flour and 50 g malt powder
½ teaspoon baking soda
½ teaspoon baking powder
Flaky salt for sprinkling
Method
Chop the chocolate blocks into big chunks. Aim to cut the pieces as wide and as deep as the bar is tall. You will end up with a bunch of smaller broken-off pieces as well – that’s desirable.
Melt the block of Kerrygold butter using your chosen method. I use the stovetop myself, and this gives me the option to brown the butter if I’m feeling decadent.
While the butter is melting, weigh out the sugars into a mixing bowl.
Pour the hot melted butter over the sugars, mix well, and let it sit until it’s cool enough to comfortably touch the mixing bowl.
Add the egg and stir until fully integrated. Don’t skimp on this step.
Add a danger pour of vanilla extract or paste. Stir until fully integrated. Resist the urge to measure using a spoon, I really do suggest not avoiding developing your intuition skill.
Add your dry ingredients to the mixing bowl. Add the chopped chocolate. Stir until all the dry ingredients are incorporated and no white streaks remain. Don’t overmix beyond that point.
Cover the bowl and leave it on the counter to hydrate for at least six hours.
When the dough is fully hydrated, preheat the oven to 350˚F. Line your baking tray/s with parchment paper.
Using your hands, roll the dough into 2 inch diameter balls.
Arrange the dough balls with lots of room between them, as they will spread a lot. I wouldn’t recommend more than 4 on a standard half-sized baking sheet or 6 on a full sheet.
Bake for 8 minutes. As soon as you take them out of the oven, sprinkle the tops of the cookies with flaky salt.
Cool to room temp without moving the cookies from the pan. Place the entire pan in the fridge to set the chocolate before enjoying the cookies.
I strongly suggest only baking as many cookies as you will eat that day. Save the rest of the dough balls in the fridge. Older dough may prefer a shorter baking time.
Please understand
This is a very chocolate-forward dough and it will not hold together to be eaten hot out of the oven. Go for it anyway if you like, but use a spoon or you’ll get completely covered in chocolate.
