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Place a metal bowl on a scale. Add 1 3/4 cups (250g) all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt (or 3/4 teaspoon salt if using unsalted butter) into the bowl. Whisk these dry ingredients together.

Place a red mixing bowl on a scale. Add 10 tablespoons (140g) salted butter, at room temperature, 3/4 cup (165g) packed dark brown sugar, and 1/3 cup plus 1 tablespoon (80g) granulated sugar to the bowl.

Add 1 teaspoon (5ml) pure vanilla extract to the wet ingredients. Use a hand mixer to combine these ingredients until they are creamy and well-incorporated.

Add 1 large egg, at room temperature, and 1 teaspoon (5ml) honey or corn syrup to the wet mixture. Continue mixing with the hand mixer until everything is fully combined.

Pour the dry ingredients (flour mixture) into the wet mixture. Fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; folding helps prevent ingredients from getting stuck.

Coarsely chop 7 oz (200g) of dark chocolate (55-70% cocoa) into chunks on a cutting board. (The creator used a combination of Ghirardelli 60% cacao and Lindt 70% cacao chocolate bars).

Add the chopped chocolate to the cookie dough and fold it in with the spatula.

Cover the bowl of cookie dough with plastic wrap and chill it in the refrigerator overnight, for at least 8 hours.

The next day, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Portion out the chilled cookie dough onto the prepared baking sheet, leaving space between them. The recipe suggests a 1.35 oz cookie scoop, but 3 oz portions can be used for larger cookies.

Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Immediately after removing the warm cookies from the oven, place extra chopped dark chocolate on top of each cookie. Use a glass bowl or round cookie cutter to gently shape the warm cookies into perfect circles for a bakery-style appearance.

Sprinkle a little bit of flaky sea salt (optional) over the warm cookies. Serve with milk.


Place a metal bowl on a scale. Add 1 3/4 cups (250g) all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt (or 3/4 teaspoon salt if using unsalted butter) into the bowl. Whisk these dry ingredients together.

Place a red mixing bowl on a scale. Add 10 tablespoons (140g) salted butter, at room temperature, 3/4 cup (165g) packed dark brown sugar, and 1/3 cup plus 1 tablespoon (80g) granulated sugar to the bowl.

Add 1 teaspoon (5ml) pure vanilla extract to the wet ingredients. Use a hand mixer to combine these ingredients until they are creamy and well-incorporated.

Add 1 large egg, at room temperature, and 1 teaspoon (5ml) honey or corn syrup to the wet mixture. Continue mixing with the hand mixer until everything is fully combined.

Pour the dry ingredients (flour mixture) into the wet mixture. Fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; folding helps prevent ingredients from getting stuck.

Coarsely chop 7 oz (200g) of dark chocolate (55-70% cocoa) into chunks on a cutting board. (The creator used a combination of Ghirardelli 60% cacao and Lindt 70% cacao chocolate bars).

Add the chopped chocolate to the cookie dough and fold it in with the spatula.

Cover the bowl of cookie dough with plastic wrap and chill it in the refrigerator overnight, for at least 8 hours.

The next day, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Portion out the chilled cookie dough onto the prepared baking sheet, leaving space between them. The recipe suggests a 1.35 oz cookie scoop, but 3 oz portions can be used for larger cookies.

Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Immediately after removing the warm cookies from the oven, place extra chopped dark chocolate on top of each cookie. Use a glass bowl or round cookie cutter to gently shape the warm cookies into perfect circles for a bakery-style appearance.

Sprinkle a little bit of flaky sea salt (optional) over the warm cookies. Serve with milk.
