Chocolate-Chocolate Chip Cookies
Yields 50
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Ingredients
  1. 2 2/3 cups All purpose flour
  2. 2/3 cup Unsweetened, Dutch-process cocoa
  3. 2 tea. Baking soda
  4. 11 oz. Unsalted butter, room temperature
  5. 1 cup Light brown sugar
  6. 1/2 cup Sugar
  7. 2 1/2 tea. Fleur de sel (French sea salt)
  8. 1 tea. Vanilla
  9. 10 oz. Bittersweet chocolate 1/4” pieces
Instructions
  1. 1. Sift together flour, cocoa and baking soda in medium bowl.
  2. 2. Cream butter in large bowl.
  3. 3. Add brown sugar, sugar, fleur de sel and vanilla to butter and beat until combined.
  4. 4. Beat in flour until just combined - will be crumbly, but hold together.
  5. 5. Knead in chopped chocolate until evenly distributed.
  6. 6. Divide into 2 balls and shape into 1 1/2” log and wrap with plastic.
  7. 7. Refrigerate until firm, at least 2 hours.
  8. 8. Line four sheet trays with parchment.
  9. 9. Cut cookies into 3/8” slices and lay out on trays, 1” apart.
  10. 10. Bake at 350 degrees for 17 minutes, or until puffed and cracked on top.
  11. 11. Rotate halfway through cooking.
Notes
  1. Please do not overcook.
  2. It’s great to have a log in the freezer and cook up for special guest
Adapted from Pierre Herme
Adapted from Pierre Herme
Wisconsin Local Food https://wisconsinlocalfood.org/
Chocolate-Chocolate Chip Cookies