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.