When cookie dough has the time to chill for extended periods of time, the dry ingredients have time to absorb the wet and it alters the finished texture, in a great way. You you’ll need to whip this up and hide it in the back of your fridge overnight where you won’t be tempted to eat half of it before baking.
I don’t bother trying to get perfectly round dough balls. It’s hard to do anyway, since these are cold, but I like how the roughly shaped cookies turn out in the end.
The recipe calls for sprinkling with flaky sea salt before baking, but I always sprinkle some on after to stick to that melted chocolate.
And you can see here I’m using regular chocolate chips- I do prefer the big chocolate chunks like the recipe calls for, but chips will certainly do if that’s what you’ve got!
Warm, chewy edges, soft doughy centers, flaky salt, perfection.
