Chocolate chip cookies made with Maracaibo 65% Felchlin chocolate

For me personally these are the best chocolate chip cookies!
I know you’ve probably heard this sentence way too many times, but that’s ok. I’m here to prove it otherwise ;)

I know everyone has their go-to recipe for chocolate chip cookies and there are millions...
I swear by this one and I use it every time chocolate chip cookies are in order.
I like my chocolate chip cookies on the chewy side and these are perfect because it has a beautifully soft center and a crunchy edge.
The best thing about them though is no doubtably the Felchlin chocolate used. It makes all the difference.

So definitely give these ones a try! I’m drooling already thinking about them :)

Add some sea salt for that nice contrast. Works wonderfully with the chocolate. (Note: Picture contains more salt than the amount in recipe. For visibility in photo)

RECIPE

Sea Salt chocolate chip cookies 

Cookie Dough:

375g flour
226g butter
70g sugar
270g brown sugar (muscovado for example- I like to use a moist brown sugar)
70g eggs
30g egg yolks
200g chocolate drops (Felchlin Maracaibo 65%- or any other dark chocolate)
7g baking soda (Natron)
5g baking powder
7g maizena (cornflour)
5g sea salt

Mix the butter, brown sugar and the sea salt with the paddle attachment.
Make sure to just mix the ingredients, you don’t want to whip.
Gradually add the eggs and the egg yolks. Mix until incorporated.
Mix together the dry ingredients and mix into the batter mixing only until incorporated.
(Don’t overmix the dough)

The dough will be quite wet. I roll the dough in baking paper creating rolls. I find that this is much faster and easier to portion. (You can also make scoops if you prefer)
Make sure the rolls are tight without many air holes. Refrigerate until firm about 2-3 hours. Cut into 1.5cm thick slices and lay onto your baking tray lined with parchment paper.
Bake at 175°C for about 12-13 minutes until golden brown. Let cool.

Happy Baking!