Serves 1
Directions
- 1Beat the butter on medium speed for 3 minutes, until creamy.
- 2Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy.
- 3Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine.
- 4Whisk together the flour, baking soda, and kosher salt in a medium bowl.
- 5Slowly add the flour mixture, then the chocolate to the batter until combined.
- 6Make 12 rounded scoops of dough and place them on a sheet pan.
- 7Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper.
- 8Bake for 10 minutes, until the cookies are slightly puffed in the center.
- 9Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate.
- 10Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown.
- 11Sprinkle the cookies with fleur de sel and cool completely on the pans.
- 12Make ice cream sandwiches with cookies, ice cream, chocolate and raspberries.
Ingredients
- 0.5 pound unsalted butter, at room temperature
- 1.5 cups granulated sugar
- 0.25 cup light brown sugar, lightly packed
- 1 extra-large egg, at room temperature
- 1.5 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 ounces bittersweet chocolate, chopped, such as Lindt
- Fleur de sel or sea salt, for sprinkling
- ice cream
- chocolate
- raspberries
Equipment
electric mixerpaddle attachmentrubber spatulamedium bowlwhiskice cream scoopsheet panparchment paperovencooling racktoaster
Tips
- Preheat the oven to 350 degrees.
- Arrange three racks evenly spaced in the oven.
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