INGREDIENTS
butter | 140 gms |
vanilla extract | 1 tbsp |
All purpose flour | 250 gms |
baking powder | ¾ tsp |
baking soda | ¾ tsp |
granulated sugar | 100 gms |
light brown sugar, packed | ½ cup + 3 tbsp |
ON1y Pink Salt (more for sprinkling) | ½ tsp |
egg | 1 |
bitter chocolate/ semi sweet, roughly chopped | 200 gms |
METHOD
- In a small saucepan, melt the butter. Add vanilla extract to it. Leave to cool for 10 minutes.
- Meanwhile, either in a large bowl combines the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed - but not for too long!
- Using a
- cup cookie scoop, scoop up some of the dough and smoosh it into the scoop until it's just full. Turn out onto a lined cookie tray, spacing each mound 3" apart. Repeat with all of the cookie dough. Cover with cling film and refrigerate for anywhere between 2-3 hours (the longer you wait, the better the texture and flavor).
- When ready to bake preheat your oven to 200 degrees C. When ready, sprinkle the cold cookie dough with pink saltand put into the oven immediately. Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft center. Let cool on the baking tray for a minute before transferring to a wire rack.