WHAT YOU'LL NEED
1 cup butter (225 grams), softened at room temp
1 1/4 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
1 large egg, room temp
1 cup all purpose flour
1 1/4 cup dark rye flour
1 tsp baking soda
1 tsp baking powder
.5 tsp kosher salt
1.5 cups (roughly 250 grams) dark chocolate feves or chunks*
smoked flaky sea salt, for sprinkling
WHAT YOU'LL DO
*I use Valhrona chocolate feves, they are like large, flat oval disks of chocolate so you get wider portions of the cookies with chocolate that actually melts into the cookie unlike a chocolate chip. They are sold on amazon here or I’ve seen them in Whole foods or of course on valrhona.com
If you don’t want to invest in these, just use the biggest and highest quality chips or chunks you can find. I like to use 65%-70% cacao for a nice bittersweet chocolate flavor. Dark chocolate bars cut into 1/2 inch chunks would also work well.
In a large bowl or stand mixer, cream the butter and sugars until fluffy and lightened in color, about 3 mins. Scrape down the sides. Add in the vanilla and egg, and beat again, another 2 mins.
In a separate medium bowl, whisk your dry ingredients: both flours, baking soda and powder, and kosher salt.
Add dry ingredients to wet ingredients and beat until just combined but some patches of flour are still there. Scrape down the sides of your bowl again, then add in your chocolate pieces, finishing incorporating them with a spatula.
Refrigerate your dough for 30-60 mins, so the flour can hydrate and the flavors meld. You want it chilled but still malleable.
Preheat your oven to 350F/ 180 C Using a large cookie scoop or spoon, measure your cookies out into 20-24 portions. (I personally get 22 cookies out of this recipe). If you have a kitchen scale, you want each cookie dough portion to weigh between 52-55 grams). If not using a cookie scoop, shape into a round ball by hand. Place the on a parchment lined or nonstick baking sheet at least 2 inches apart from each other.
Top each cookie dough ball with a pinch of flaky smoked salt.
Bake for 13-14 mins total, but stay close.
Just over halfway through baking, (at about the 7 for 8 min mark) when the cookies are puffing up and spreading, remove the cookie sheet from the oven, and hover it over the top of the stove or heat safe counter by a few inches. With a little force, bang the entire cookie sheet down and you will see the cookies deflate and the edges spread. This will give you those crisp, rippled edges and pools of chocolate you want on the surface of your cookie.
Return your pan quickly to the oven, rotating it as you do. Repeat two minutes later, when the cookies have inflated again. (So you will pan bang twice).
Remove and let the cookies cool on their baking sheet for at least 5 mins before moving to a cooling rack.
These are incredible served warm but just as delightful at any temperature. Though the baked cookies freeze perfectly well, I prefer to freeze my dough portions and bake them as I need them, one or two at a time when I have a craving or when I have last minute guests. This IS the cookie dough you always want to have on hand, trust me on this one.