New York Times Chocolate Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 480 g flour, type 550
- 2 ¾ teaspoons baking powder
- 1 ½ teaspoon salt
- 284 g butter
- 284 g suar, brown
- 226 g suar, white
- 2 large egg (s)
- 2 teaspoons vanilla flavor
- 556 g chocolate, 50% -70% cocoa content, broken into small pieces
- 1 teaspoon sea salt (Fleur de Sel)
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder, and salt in a bowl. In another bowl, stir together the butter, white sugar, and brown sugar until the mixture is light brown and the sugar has dissolved a little. Gradually add both eggs and the vanilla flavor. Mix everything for at least 5 minutes, then add the flour mixture and chocolate.
- Cover everything with foil and put it in the refrigerator for 24-72 hours. This step is crucial for the later result.
- Preheat the oven to 180 degrees.
- Cut 80-100 grams of balls and place them on a baking sheet lined with baking paper, with enough space between them. Do not make a cookie shape, but balls the size of a tennis ball, this is the only way the heat is applied so that the light crunch in the bite and the soft middle emerge later. Sprinkle each ball of dough with a little fleur de sel. Another decisive step.
- Bake the cookies for 18-20 minutes. If you`re getting a little gold on the edge, you`ve come to the right place. Let them cool down on the baking sheet for about 15 minutes and then place them on a wire shelf to cool down completely.
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