Credit to Andrew Rea at Babish for the original recipe. I changed a few things in mine for better spread, firmer texture, and a focus on dark chocolate.
Makes about 24 cookies
Note: I made this recipe at about 4000ft altitude. Those at sea level may want to reduce cooking temp to about 300F, reduce flour content by 5g-10g, and reduce baking soda to 4.6g .
Ingredients
170g all-purpose flour
90g bread flour
1 cup unsalted butter
175g white sugar
200g brown sugar
2 tsp vanilla
2 eggs & 1 egg yolk
50g spelt flour
2 tsp kosher salt
4.8g baking soda
1 tbsp hazelnut coffee
10oz 50% (semi-sweet) chocolate chunks
5oz 70% dark chocolate bar
Procedure
Prep
Put a mixing bowl in the fridge or freezer so it will be cold for the mixing process.
Sift AP and bread flour onto a baking sheet and toast at 300F for 20 – 30 min, stirring every 5 min. Set aside to cool completely.
Keep eggs and butter cold throughout the entire process (and in the fridge before use). Work quickly when mixing outside the fridge to keep them cold. Don’t mix by hand, or the heat will transfer from your hands.
Chop dark chocolate into medium rustic chunks.
Bake
Cream together butter and sugars with the vanilla.
Add eggs & yolk and mix until a rough dough forms.
Separately mix together other dry ingredients (sifted spelt flour, AP & bread flour, salt, and coffee) and gradually add to the dough. Do not overmix, especially if using a stand mixer.
Mix in the chocolates.
Immediately pan with wax paper, forming with a portioning scoop. Cover with plastic wrap and rest in the fridge overnight (12-16 hours).
Preheat oven to 325F (300F at sea level).
Bake from cold for 15 – 30 min.
About 5 minutes before they are done, turn the oven off and open the door. Let them finish with the residual heat of the oven (skip this step if you prefer crunchier cookies).
Remove and let them cool 5 – 10 minutes.
Enjoy!
