Ingredients:

  • 1 cup (227g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg
  • 1 tbsp vanilla bean paste
  • 1 tsp espresso powder
  • 1.5 cups (180g) dark rye flour
  • 0.5 cup (65g) all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 8 oz (225g) bittersweet chocolate, roughly chopped
  • 1 tsp flaky sea salt

Instructions:

  1. Cream the butter. Beat the 227g unsalted butter with the 200g dark brown sugar and 100g granulated sugar for 3 minutes until pale and fluffy.
  2. Add the aromatics. Mix in the egg, 1 tbsp vanilla bean paste, and 1 tsp espresso powder. Beat until the mixture looks like thick caramel.
  3. Whisk the dry. In a separate bowl, combine the 180g dark rye flour, 65g all purpose flour, 1 tsp baking soda, and 0.75 tsp fine sea salt.
  4. Combine the mixtures. Fold the dry ingredients into the wet. Mix until just a few streaks of flour remain.
  5. Prep the chocolate. Roughly chop the 225g bittersweet chocolate into irregular shards.
  6. Fold in chocolate. Add the chocolate pieces to the dough. Stir gently to distribute evenly.
  7. Chill the dough. Refrigerate the dough for at least 30 minutes. Wait until the dough feels firm to the touch.
  8. Scoop and space. Form balls of roughly 2 tablespoons each and place on a lined sheet. Ensure 5 cm of space between each ball.
  9. Bake the tray. Bake at 180°C for 12 minutes until the edges are dark gold and the center is slightly soft.
  10. Finish with salt. Sprinkle with 1 tsp flaky sea salt immediately. Let them cool on the pan for 10 minutes to set.