Chocolate Chip cookies are a universal favourite. Everything about them screams decadence. The combination of sugar, butter, flour and chocolate is one made in heaven. There really is no smell like that of some freshly baked cookies out of the oven. I hope you guys give these a try! The use of dark chocolate and fleur de sel really bumps these up a notch.
These are some of the most decadent and perfectly-balanced chocolate chip cookies you will ever bake!
Chocolate and salt is a combination that is SO overlooked. The saltiness actually brings out the natural sweetness of the cocoa, it pumps up the flavours of the caramelized sugar, and the nuttiness of the butter. There is some espresso powder in this recipe, which enhances the flavour of the chocolate.
There is a technique to getting the little chocolate “puddles” within the cookies. It’s a tapping technique with the sheet pan while the cookies are baking. About 3/4 of the way through baking the cookies, you tap the cookie sheet on the counter or even the rack in the oven a few times, close the oven door and let the cookies rise again for 30 seconds. After 30 seconds, tap the cookies the same way. You tap the cookies a total of three times. This creates beautifully crispy edges, soft centres, and smooth puddles of chocolate you could just swim in.
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, espresso powder, baking soda and salt. Set this aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and light brown sugar on medium speed, until light and fluffy, about 5 minutes. Scrape down the bowl throughout to make sure you incorporate everything properly
Add in the eggs, one at a time, beating well after each addition.
dd in the vanilla bean extract and beat until well combined.
Set the mixer speed to medium-low and add in half the dry ingredients. Beat until roughly combined, then, add in the remainder of the dry ingredients.
Add in the roughly chopped dark chocolate and beat until evenly combined. Do not overmix.
Remove the bowl from the stand mixer and cover it in a thin layer of plastic wrap. Set the bowl in the refrigerator to chill for about 30 minutes.
Remove the dough bowl from the refrigerator. Using a small cookie scoop (1” or 2.5 cm) or a generous tablespoon as a measure, scoop out as many cookie balls as possible from the dough. Arrange the dough balls evenly amongst the cookie sheets, then sprinkle over a little of the fleur de sel or flaked salt.
Bake, for 9 to 11 minutes. Three quarters of the way into baking (about 8 minutes), open the oven door and raise the cookie sheet by a few inches (The cookies should just be beginning to puff in the middle). Use a little force to tap it against the oven rack, so that the cookies de-flate slightly. You should see the chocolate begin to spread. Close the oven door and let the cookies bake and inflate again, for a further 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout. Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before carefully transferring them to a wire rack to further cool slightly, before serving.