Description

These sophisticated dark chocolate chunk cookies utilize wildflower honey and a long chilling process to achieve a deep, amber-colored dough and a fudgy, chewy center. Perfect for achieving a rustic baking aesthetic, they feature pools of melted cocoa and a delicate balance of sweet and salty notes.

Ingredients

All-purpose flour
Baking soda
Salt
Salted butter, room temperature
Dark brown sugar
Granulated sugar
Pure vanilla extract
1 teaspoon wildflower honey
1 large egg, room temperature
55-70% cocoa dark chocolate block, hand-chopped
Flaky sea salt

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Instructions

In a medium ceramic bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
In a large mixing bowl, cream the softened salted butter with dark brown sugar, granulated sugar, and pure vanilla extract using a rubber spatula until the mixture is smooth and thick like damp sand.
Stir the honey into the butter mixture, then add the room-temperature egg and mix until the dough looks glossy and unified.
Gently fold the dry ingredients into the wet mixture until almost combined, then fold in the hand-chopped dark chocolate chunks until evenly distributed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 8 to 24 hours to allow the flour to hydrate and flavors to deepen.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper; scoop the dough into 1.35-ounce balls and place them two inches apart.
Bake for 9 to 11 minutes until edges are golden, then press extra chocolate chunks into the tops and sprinkle with flaky sea salt while still warm.

Notes

To ensure the best results, use a kitchen scale to measure your dough balls at exactly 1.35 ounces for even baking. If your kitchen is warm, keep the dough in the refrigerator between batches to prevent the butter from softening too much before the cookies hit the oven.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American