New York Times Chocolate Cookies

Ingredients for 1 servings:

• 480 g flour, type 550
• 2 ¾ tsp baking powder
• 1 ½ tsp salt
• 284 g butter
• 284 g brown sugar
• 226 g white sugar
• 2 large eggs
• 2 tsp vanilla flavor
• 556 g chocolate, 50%-70% cocoa content, broken into small pieces
• 1 tsp sea salt (fleur de sel)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

for 15 pieces

Mix the flour, baking powder, and salt in a bowl. In another bowl, mix the butter, white sugar, and brown sugar until the mixture is light brown and the sugar has dissolved slightly. Gradually add both eggs and the vanilla extract. Mix everything for at least 5 minutes, then add the flour mixture and the chocolate. Cover everything with plastic wrap and refrigerate for 24-72 hours. This step is crucial for the final result. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Cut out 80-100 gram balls and place them on a baking sheet lined with baking paper, leaving plenty of space between them. Don’t make cookie cutters, but rather tennis ball-sized balls; this is the only way to ensure the heat is absorbed properly, which will later create a slight crunch and a soft center. Sprinkle each ball with fleur de sel. This is also a crucial step. Bake the cookies for 18-20 minutes. When the edges are already slightly golden, they’re done. Let them cool on the baking sheet for about 15 minutes and then place them on a wire rack to cool completely.