I pulled this recipe from the wonderfully written blog Not Without Salt by Ashley Rodriguez. She shares classic and simple recipes paired with beautiful prose on her passion for food and glimpses into her ever-evolving family life. I urge you to check it out, and suspect you may find some inspiration there, as I have.
There are a few characteristics of these cookies that I must share with you, since I learned the 'hard' way. Do not be tempted to scarf these soon after they are out of the oven. You will be missing out on the true potential of this cookie. I've found that they are best consumed once they are completely cooled, and in my opinion, they reach their peak the next day after being sealed away in an air-tight container. I know, I know, this goes against everything we've grown up with - there was nothing better than a warm chocolate chip cookie out of the oven. Well you see, that is because the quality of those cookies were flat out inferior, and we could only imagine how good they'd potentially be by devouring them quickly once they were freshly baked. These cookies defy all that.
For one, the best bittersweet chocolate 'you can afford' is called for. That means there is none of the emulsifiers that are found in chocolate chips that hold the shape of the chocolate together. You will get it everywhere if you dig in too soon. This is not a bad thing, yet you'll be rewarded for your patience if you let them cool. There is also a high ratio of brown sugar (nearly 2 cups!), and I pretty much adore anything that calls for lots of brown sugar. The butter and egg amount is the same, yet there is quite a bit more flour than in other recipes. I was a little dubious when I first made these, since the texture of the dough wasn't the super creamy scoopable stuff I was accustomed to - I had to work it a bit with my hands to get it into a roughly golf ball size. Since there are huge chunks of chocolate, you end up molding the dough around them. In other words, this dough is basically a vehicle for the chocolate. Yet this conduit is the tastiest one I've ever had - instead of falling short of the chocolate, it marries with it beautifully and gives these cookies real depth.
Enough of my waxing, on to the recipe! You can find it here, but I have also provided it below if you'd rather scroll down than click. I have made subtle adjustments, but all in all it is the same recipe.
2 sticks unsalted butter
1/4 cup white sugar
1/4 cup Turbinado sugar
1 3/4 cup packed light brown sugar
2 tsp vanilla
3 1/2 cups AP flour
1 1/2 tsp baking soda
3/4 tsp salt
12 oz chocolate, the best you can afford, cut into roughly 1/2 inch chunks with a serrated knife. (I tentatively used bittersweet, worried it might not be sweet enough, but I will never use any other - it made a magnificent cookie)
1/2 tsp good quality sea salt (I used Maldon's), to sprinkle atop cookies before baking
Cream butter and sugars on medium high speed till light and fluffy, about 5 minutes. Scrape down sides of the bowl a couple times during creaming. Continue mixing and add each egg one at a time, ensuring the first is fully incorporated before adding the second. Scrape the bowl, add vanilla, scrape bowl again. Whisk together flour, salt, and baking soda in separate bowl. Slowly add the flour to the wet ingredients with mixer on low, leaving behind a smidge. Pour chocolate bits into the remaining flour and toss. Remove bowl from mixer and add the chocolate and flour mixture and combine by hand (literally) till just combined and there are no more streaks of flour.
Shape into golf ball sized rounds, sprinkle with a whisper of sea salt (if you like - if you're hesitant, just try it on a few - you may love it) and bake @ 350 degrees for 12 minutes. I baked 6 at a time, since I wanted perfectly round cookies that hadn't butted up against their neighbors. Keep a good eye on these as well - after reading another blog's post of this recipe, they recommended pulling the cookies from the oven as soon as the edges were golden brown, which was actually a bit shy of 12 minutes. Of course it all depends on your oven, so keep an eye on them.
After removing from oven, let the cookies rest for 2 minutes on the sheet so they can set. Place on a cooling rack and test your patience by waiting at least till they are cool to the touch before housing.