- Prep
- 20 min
- Cook
- 12 min
- Total time
- 32 min
- Yield
- 18 cookies
- Difficulty
- Medium
- Calories
- 250 kcal
Quick summary
“These artisanal cookies feature brittle golden edges and a soft center filled with noble pieces of 70% Belgian chocolate. Fleur de sel crystals on top balance the caramelized sweetness.”
What you need to know
- Cold rest of the dough: refrigerating for at least 30 minutes firms the butter and prevents the cookies from spreading too much.
- Combination of sugars: the proportion of brown sugar to refined sugar gives a crispy edge and a moist, chewy center.
- Addition of extra yolk: the supplementary yolk enriches the fat and ensures a dense and velvety chew.
Ingredients
Main
- cups Type 1 Wheat Flour, sifted
- teaspoon Baking Soda
- teaspoon Fine Sea Salt
- g Unsalted butter, at room temperature
- cup Packed Brown Sugar
- cup Refined Sugar
- unit Large egg, at room temperature
- unit Large egg yolk, at room temperature
- teaspoon Good quality Pure Vanilla Extract
- g Drops or pieces of good quality Semi-Sweet Belgian Chocolate (70% cocoa)
- tablespoons Fleur de Sel, to finish (optional)
Instructions
Principal
- In a medium bowl, combine the sifted wheat flour, baking soda, and sea salt. Mix well with a wire whisk to aerate and ensure all ingredients are evenly distributed. Reserve this mixture for later use in the process.
- In a stand mixer with the paddle attachment, beat the butter at room temperature on medium-high speed for about 1 minute, until creamy. Add the brown sugar and refined sugar, beating for 2-3 minutes until you get a light and fluffy mixture, scraping the sides of the bowl. The most important tip is not to rush this step to incorporate air.
- With the mixer on low speed, add the whole egg and the yolk, one at a time, beating well after each addition until incorporated. Incorporate the pure vanilla extract, beating only until everything is homogeneous. The most common mistake is overbeating after adding the eggs, which can develop the gluten.
- Reduce the mixer speed to the minimum and gradually add the dry ingredient mixture to the wet mixture. Beat just until the flour disappears and the batter forms, being careful not to overmix. Overmixing can result in hard cookies.
- Remove the bowl from the mixer and add the Belgian chocolate chips or chunks. Use a silicone spatula to fold the chocolate delicately into the dough, ensuring even distribution. This step is done manually to avoid breaking the chocolate and overmixing the batter.
- Cover the bowl with plastic wrap and take the dough to the refrigerator for at least 30 minutes, ideally 2 hours. The professional technique is to refrigerate the dough, as this helps solidify the butter, preventing the cookies from spreading too much during baking and intensifies the flavor. This step is fundamental for the desired texture.
- Preheat the oven to 190°C (375°F) and line two large baking sheets with parchment paper or silicone mats. Use a 2-tablespoon ice cream scoop to portion the dough, forming uniform balls. Arrange the cookies with good spacing between them on the baking sheet.
- Bake for 10-12 minutes, or until the edges are golden and firm, and the center still looks soft and slightly "raw". The cookies will continue to bake out of the oven, so do not overcook them. Transfer immediately to a cooling rack to cool completely.
- While the cookies are still hot, if desired, sprinkle a pinch of fleur de sel over each one to enhance the chocolate flavors. Let them cool on the rack to achieve the perfect crispness on the edges. Enjoy this delight while still warm or completely cold.
Chef's tips
- Cut the Belgian chocolate bar into irregular pieces with a heavy knife to get melted puddles and crunchy shards.
- Leave at least 5 cm of space between each portion of dough on the baking sheet to allow for expansion in the oven.
- Sprinkle fine crystals of fleur de sel immediately after removing the pan from the oven while the top is warm.
Variations
- Cookies with walnuts: incorporate half a cup of toasted chopped walnuts or Brazil nuts along with the Belgian chocolate.
- Touch of espresso: add half a teaspoon of instant coffee powder to the dry batter to enhance the cocoa flavor.
- White chocolate cookies: combine 150 g of dark chocolate with 100 g of white chocolate in cubes.
Substitutions
- 70% Belgian chocolate: use good quality national semi-sweet chocolate, noble milk chocolate, or pure drops.
- Brown sugar: use ground demerara sugar or dark brown sugar for deeper molasses notes.
- Type 1 wheat flour: pastry flour or 1-to-1 gluten-free flour can be used.
How to store
Store the cooled cookies in a glass jar or airtight tin at room temperature for up to 5 days. To restore just-out-of-the-oven texture, heat in the microwave for 10 seconds.
Can it be frozen?
Freeze the portioned raw dough balls on a baking sheet and then pack in their own bags for up to 3 months. Bake the balls directly from frozen at 180 °C, adding 2 minutes to the regular time.
What to serve with
Serve with a glass of cold whole milk, French press coffee, creamy cappuccino sprinkled with cinnamon, or a scoop of artisanal vanilla ice cream in a dessert bowl.
Frequently asked questions
Why use baking soda instead of baking powder?
Baking soda reacts with the natural acidity of brown sugar, promoting proper spreading, golden color, and a crispy crust.
How to keep cookies soft for several days?
Store them in a closed airtight container together with a small piece of apple peel or slice of bread; this maintains the natural moisture of the crumb.
How to know if the cookie is baked to the right point?
Remove from the oven when the outer edges are golden and firm, but the center is still soft and pale to the gentle touch of the finger.
Why do cookies need to rest in the fridge before baking?
Chilling solidifies the butter and hydrates the flour; baking chilled dough causes the cookies to grow upward before spreading.
