These are perhaps the chocolatiest (yes, I made this word up) cookie we have ever made. There are three kinds of chocolate that are rounded out with a dusting of fleur de sel. The fleur de sel doesn't make them salty but instead brings a depth of flavor to the cookies. These are slice and bake and can be kept in the freezer for up to three months. They are ooey and gooey and we just love them with a glass of cold Almond milk.
Active time: 45 minutes
Total Time: 4 hours and 30 minutes
Yields: 4 ½ dozen cookies
- 2 2/3 cups of all purpose flour (you can substitute King Arthur gluten free flour if you want to make these gluten free)
- 2/3 cup of unsweetened Dutch processed cocoa powder
- 2 teaspoons baking soda
- 22 teaspoons of softened unsalted butter
- 1 cup of light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 ½ teaspoons fleur de sel
- 1 teaspoon pure vanilla extract
- 10 ounces bittersweet chocolate, chopped into ¼ inch pieces (approx.. 2 cups)
- 5 ounces of dark chocolate chunks
In order to make the cookies Vegan you can substitute the butter and use Vegan butter.
- In a large bowl sift together the flour, cocoa and baking soda.
- In a stand mixer cream the softened butter until light and fluffy. Add the brown sugar, granulated sugar and fleur de sel until fully incorporated. Slowly add the dry ingredients until blended. The dough will be fairly crumbly. Add the chocolates and mix until evenly distributed.
- Remove from the mixer and divide the dough in half and knead until somewhat softer.
- Place the dough in a large piece of plastic and shape into a large log about 1 ½ inch wide. After the dough is formed and in the plastic roll around until you have a uniform cylinder.
- Place dough in the refrigerator for at least two hours (at this point you can also freeze the dough for up to three months). To freeze wrap in aluminum foil and place in a zip lock bag.
WAIT 2 HOURS
- Preheat the oven to 350 degrees. Prepare 4 sheet pans by lining them with parchment paper.
- Using a sharp knife cut the logs into 1/4 inch slices. Cut in one motion (do not saw the knife back and forth as the dough is delicate and will crumble). If the dough does crumble simply press the dough back together. Place in the middle and lower racks for 17 minutes. Halfway through rotate the pans from top to bottom and front to back. The cookies will be puffed and cracked on the top when done. Remove from the oven and let them cool for 5 minutes and then transfer the cookies to a wire rack to completely cool.
Serve with ice cold Almond Milk, cappuccino or hot cocoa.