Okay I get you. You want something sweet, chewy, crispy on the outside and what else? Well, I can’t think further. All I know is that a good COOKIE is THE answer to everything.
I made this recipe inspired by Joshua Weissman’s cookie recipe. I don’t want to take full credit for this recipe.
- 1 1/2 cup all purposes flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 300 grams semi-sweet dark chocolate (I used Casino Noir Chocolate), try not to chop it into super tiny pieces
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- almonds, chopped (optional)
- In a large bowl, whisk together the sugar, salt and butter until paste forms with no lumps
- Add the whole egg, egg yolk and vanilla. Beat it until light ribbons fall off the whisk
- Sift in the flour, baking soda and baking powder then fold the mixture with a spatula. Do not overmix the dough that might result in a cakier cookie). We want to achieve a chewy cookie with crispiness on the outside
- Fold in the chopped chocolate chunks
- Chill the dough for at least 30 minutes or you can choose to leave it in the fridge for 12 more hours to achieve a more intense toffee-life flavor with deeper color
- Preheat the over to 350°F (180°C)
- Prepare your baking sheet with parchment paper and scoop the dough with a tablespoon or with an ice-cream scoop leaving at least 4 inches of space from the edges of the pan so the cookies can spread evenly
- Bake for 10-12 minutes
- Cool your cookies before serving but hot and freshly baked cookies are unbeatable!
ADDITIONAL TIP: If you want a flatter and chewier cookie, you may want to put the dough straight to the oven without placing it inside the fridge. And yes, same recipe. See photo below for flatter cookies.