These are from the awesome Ovenly bakery in NYC. I don’t remember how they came across my radar, probably from Cherry Bombe, but either way, I have been looking at their cookbook for quite some time. They use a gluten free flour mix with brown rice flour, potato starch and tapioca flour. I didn’t have those ingredients this time so I just used all purpose flour.
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 tbs unsalted butter
- 1 1/2 cup chopped dark chocolate
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- Sea salt for garnish
Preheat oven 350F and line a sheet pan with parchment. In a small bowl, mix the flour and baking powder and set aside.
Cube the butter, and place it and the chocolate in a metal bowl of a double broiler. Melt the chocolate over medium-low heat, stirring frequently until smooth. Remove from heat and cool.
In a standard mixer with a paddle attachment, beat the sugar, eggs, and vanilla on medium-high speed until the mixture is light in color. Lower the speed and add the chocolate mixture. Increase speed once again and beat for 30 seconds. Scrape down the sides with a spatula.
Add the flour to the dough, and mix on medium-low speed for 20 seconds. Scrape down the sides of the bowl and mix again on medium-low for another 10 seconds. Form the dough into 1 1/2 inch mounds. Sprinkle the dough balls with sea salt and bake for 8-10 minutes. Turn the sheet halfway through. The cookies should looked cracked. Cool on a wire rack.