I created this recipe because I was extremely unsatisfied with the recipes I came across on the internet. I wanted a cookie recipe that had a rich, buttery flavor along with sweet and earthy notes from high-quality chocolate. Many cookies ended up way too soft in the center and burnt on the edges. After some experimenting, I realized that the key to prevent this is to refrigerate your cookies before baking. By refrigerating your dough, you’re allowing the fats to cool, which slows down the spreading process while baking in the oven.
I like to use dark chocolate, between 60%-72%, and I prefer the Ghirardelli brand. I’ve also had great results from Callebaut chocolate callets, but those tend to be more expensive and harder to find. I like to spice up my cookies by adding a small sprinkle of flaky sea salt onto the tops directly after baking, just to bring out the sweetness of the chocolate.
I hope you guys enjoy this recipe! Please leave a comment and let me know what you think if you’ve tried it!
Ingredients:
1 cup (2 sticks) of butter
¼ c white sugar
1 ¼ cup brown sugar
1 egg + 1 egg yolk
2 tbsp milk
2 ¼ cups all-purpose flour
1 tsp baking soda
1 ½ tsp vanilla
1 tsp salt
1 cup roughly chopped dark chocolate
Directions:
Start by melting the butter in a pan until it starts to brown. It should start to bubble up. Continue to stir and move off the heat if it tries to bubble over the pan. Once it develops foamy bubbles and you see brown flakes in the butter, remove from heat and set aside to cool.
Mix the flour, salt, and baking soda in a medium bowl. Set aside for later.
Once cooled, add your butter and both sugars into a bowl and whisk until light and fluffy.
Add your eggs one at a time with your vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Some dry flour will still show- that’s okay.
Add the chopped chocolate to the dough and stir until no dry flour remains. Make sure not to overwork your dough.
Scoop the cookies with an ice-cream scoop onto a cookie sheet lined with parchment paper.
Refrigerate cookies for at least 2 hours before baking.
Preheat your oven to 375° F.
After refrigerating, bake the cookies for 12 minutes. If the cookies are not done at the 12 minute mark, bake them for longer. I check on them every 2 minutes after the 12-minute mark to prevent them from burning.
Pull out of the oven, let cool, and serve!
Tips:
Start with 2 ¼ cups of flour, but add another ¼ cup if the batter is too wet.
Dark chocolate compliments this dough best. I recommend choosing anything with a cocoa content of 60% or higher. Remember that the higher the cocoa content, the less sugar there is in the chocolate.
If chopping a chocolate bar, chop diagonally and make a criss-cross pattern. This is easier than cutting along the ridges of the bar.
Refrigerate the cookies for up to 24 hours to allow the flavors to develop and to prevent them from spreading too much in the oven.