These cookies are outrageous! My kids like to have them with a cup of milk!
Everything feels better with a cookie!
- 225 g unsalted butter, room temperature
- 220 g brown sugar (or 150gr brown sugar and 70gr yellow sugar)
- 100 g white sugar
- 1 egg
- 1 tsp vanilla paste
- 300 g flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp of fine salt
- 350 g dark chocolate, cut into pieces or chocolate chips (semi-sweet chocolate chips)
- Flaky sea salt (optional)
In the bowl of a stand mixer with the paddle attachment or with a simple mixer, cream the butter and sugars at high speed for 5-6 minutes, until the mixture is pale and fluffy.
Add the egg and vanilla, mix. With a spatula scrape the bowl if needed.
Sift the flour, baking soda, baking powder and salt.
Add the chopped chocolate or chocolate chips and mix until everything is incorporated. Remove the bowl from the mixer and stir with the spatula to make sure everything is well mixed and homogeneous.
Place a parchment paper on a tray and with an ice cream scoop, scoop out balls of dough. If you want, you can add more pieces of chopped chocolate on top and form a ball.
Cover with a plastic wrap and place in the fridge for 1 hour.
Preheat the oven to 180°C.
In the oven, place only 6 cookie balls per tray.
Bake for 13-14 minutes. If you like them softer, leave them for 13 minutes or if you like them crispy like me, bake them for 14 minutes.
Remove the pan from the oven and place on a rack and let them cool.
If you really like cookies with the perfect round shape, you can use a round cutter larger than the cookie to give them a perfect round shape.
Sprinkle with flaky sea salt on top of the cookies.
You will need more than a tray for the quantity of cookies even if not baking all of them, you still need a tray to place the cookies in the freezer before putting them in a freezer bag or airtight container. The cookies can last 2 months in the freezer. The chocolate brands that I use are: Valrhona, Callebaut or Hershey's.