It’s Saturday (at the time of writing this) — finally. It’s been an awfully long week. I am so exhausted. Mainly because I’ve been fighting off a terrible cold that seems to be finally breaking. So what I needed was a night filled with #selfcare. Daniel is out tonight, so that means I have the house all to myself — well, almost. Little Mo has been snoozing all night in his big ol’ papasan.
How I took care of myself tonight? A face mask, Disney movies and testing a new cookie recipe. I’ve been dreaming of a chewy, gooey rich dark chocolate chip cookie filled with chocolate chips and topped with Maldon sea salt flakes. And I’ll be honest: I thought I would have to play around with this recipe a couple times before I would share the recipe. And SOMEHOW, they came out absolutely perfect — with a brownie, fudge-like interior and crisp edges. Exactly how I imagined them to taste. Don’t you love when things go that way? They often don’t — at least not for me.
So if you’re looking for an ultra rich chocolate cookie… look no further. I am at your servitude.
Prep Time: 15 minutes Cook Time: 12 minutes Serves: 20 big cookies
What You’ll Need
- 2 sticks unsalted butter, softened at room temperature
- 1 1/2 dark brown sugar
- 1 egg, room temperature
- 1/2 tsp vanilla paste or 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark cocoa powder — I like to use Valrhona
- 1 1/4 c all-purpose flour
- 1 c dark chocolate chips + extra for topping
- 1 tbsp Maldon sea salt flakes for topping
How You’ll Do It
- Preheat oven to 350° F.
- Cream butter in the bowl of a stand mixer, or you can also do this by wooden spoon and brut strength.
- Once butter is fluffy, add in dark brown sugar, and mix for another minute or two. The butter mixture should be even fluffier.
- At this point, add in the egg and vanilla pasta/extract, and mix well.
- In a separate bowl, combine remaining dry ingredients — baking soda, cocoa powder, flour and salt.
- Add the dry ingredients to the wet ingredients, and mix together the dough just comes together. At this point, add in the chocolate chips, and mix until everything is well combined. Use a rubber spatula to scrap down the sides, too, and be sure not to overmix.
- Line two baking sheets with parchment or spray with canola oil.
- Next, take a cookie scoop. I used one that was about 2 3/4 inches in diameter. Scoop dough onto the baking sheets, leaving about 1 – 1 1/2 inches between each.
- Once all the dough has been scooped, take a few chocolate chips and place on top of each cookie. Do the same with the sea salt.
- Put the baking sheets in the oven, and bake for about 10 – 12 minutes. The outside of the cookies should be crisp, and the center should be gooey and soft.
- Once they’ve reached this stage, take the baking sheets out of the oven, and turn off the oven. Let the cookies rest on the baking sheets for at least 20 minutes. They are way too soft to remove from the baking sheets right out of the oven — they’ll fall apart.
- After 15 minutes, the cookies should be cool enough to move to a cookie rack. Let the cookies cool for an additional 10 – 15 minutes.