Chewy Salted Dark Chocolate Chip Cookies
Chewy chocolate chip cookies with chunks of dark chocolate, a little orange zest, and a generous topping of flaky salt.
Servings: 22 cookies
Equipment
- parchment paper
Ingredients
- 152 grams salted European style butter 80% butterfat, (American salted butter can also be used)
- 222 grams all purpose flour 10-11% protein
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 50 grams granulated sugar
- 2 tablespoons fresh orange zest 1 large orange zested
- 210 grams dark brown sugar
- 1 large egg (50 grams) room temperature
- 1 large egg yolk (20 grams) room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract
- 170 grams 70% bittersweet dark chocolate roughly chopped (or chocolate baking chips)
- flaky sea salt
Instructions
- Place the cold cubed salted butter in a small bowl and microwave for about 15-20 seconds, until halfway melted. Stir with a fork until the remaining butter melts. Set aside to cool completely, though still liquid. Do not put warm butter in the cookie dough.152 grams salted European style butter
- Whisk together the flour, baking soda, and ginger in a medium bowl. Set aside.222 grams all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon ground ginger
- Place the granulated sugar and orange zest in a large bowl and rub them together with your fingertips. This helps release the oil of the zest into the sugar, infusing it with orange flavour.50 grams granulated sugar, 2 tablespoons fresh orange zest
- Add the brown sugar and the cooled butter to the orange zested sugar. Hand whisk together to form a thick applesauce like mixture.210 grams dark brown sugar
- Add in the egg, egg yolk, vanilla paste, and almond extract. Slowly whisk again until just smooth.1 large egg (50 grams), 1 large egg yolk (20 grams), 2 teaspoons vanilla bean paste , 1/2 teaspoon almond extract
- Spoon the flour mixture onto the wet ingredients and gently fold together using a rubber spatula until no flour streaks remain.
- Fold the chopped chocolate into the cookie dough to evenly distribute. Careful not to overwork or stir the dough too much.170 grams 70% bittersweet dark chocolate
- Cover the bowl with plastic wrap and refrigerate for 3 hours or even better overnight.
- Chilling the dough, firms the butter to prevent over spreading while baking and also allows the flavours to develop.
- When ready to bake, preheat the oven to 350℉ / 180℃ / 160℃ Fan (convection). Line a rimmed baking sheet with a silicone baking mat or two pieces of parchment paper.
- Once thoroughly chilled, take a 1.5 tablespoon cookie scoop, measure the dough into balls. Gently pack each ball together with your hands to form a thick tall mound.
- Place six dough balls about 2-3 inches apart on the prepared baking sheet. Keep remaining dough in the fridge until ready to bake.
- Bake for about 11-12 minutes, until the edges are golden brown and the center is mostly set.
- Remove the pan from the oven and sprinkle each cookie with flaky sea salt. Leave cookies on the hot tray for 5 minutes to finish baking before transferring directly to a wire cooling rack.flaky sea salt
- Repeat with remaining cookie dough, making sure the baking tray is cool each time.
Video
Notes
- Ingredients Used:
- Flour: 10-11% soft wheat flour - Gold Medal All Purpose Flour
- Butter: President Salted (demi-sel), 80% butterfat
- Some salted European butter brands may have 82% or higher butterfat like the unsalted versions. Read the label, as more butterfat means less water and will change the outcome of the cookie's spread.
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.