Dark(side) Chocolate Chip Cookies

When your Jungian shadow needs a little pick-me-up….



Welcome to the Dark Side – we have cookies.

Bittersweet Chocolate Chip Cookies with Sea Salt


(from topwithcinnamon.com)

10 tbsp (5 oz / 140g) butter
1 tbsp vanilla extract
1 3/4 cup (230g) all purpose flour (I used half whole wheat and half all purpose)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (100g) granulated sugar
1/2 cup + 3 tbsp (140g) light brown sugar, packed
1/2 tsp kosher salt / fleur de sel* (plus more for sprinkling)
1 egg
7 oz (200g) bittersweet chocolate, roughly chopped (I LOVE 70% – it’s hard to find 60% in the UK, but you can use that or semi-sweet)

In a small saucepan, melt the butter. Continue to heat it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes.

Meanwhile, either in a stand mixer or a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed – but not for too long!

Using a 1/3 cup cookie scoop**, scoop up some of the dough and smoosh it into the scoop until it’s just full. Turn out onto a lined cookie tray, spacing each mound 3″ apart (I managed 4 per tray). Repeat with all of the cookie dough. Cover with cling film and refridgerate for anywhere between 1 – 72 hours (the longer you wait, the better the texture and flavour!!!).

When ready to bake preheat your oven to 400 degrees F (200 degrees C). When ready, sprinkle the cold cookie dough with fleur de sel and shove into the oven immediately!! Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft centre. Let cool on the baking tray for a minute before transferring to a wire rack.

*You can sub the fancy salt for a scant 1/2 tsp of table salt in the dough, however you can’t use table salt for sprinkling so either use the fancy salt for sprinkling or just don’t sprinkle at all.

** You can just use a 1/3 cup measure (which equals just over 5 tbsp), then roll the dough into a ball with your hands and slightly flatten into a hemi-sphere on the baking tray.


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