Ingredients:

  • 115g all-purpose flour
  • 30g Dutch-processed cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp espresso powder
  • 0.25 tsp fine sea salt
  • 85g unsalted European style butter
  • 75g dark brown sugar
  • 50g granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 85g dark chocolate (60-70% cacao)
  • 1 tsp flaky sea salt

Instructions:

  1. Heat the oven. Set your oven to 180°C and line a large baking sheet with parchment paper. Note: A preheated oven is non negotiable for the right spread.
  2. Sift the drys. Combine 115g all purpose flour, 30g cocoa powder, baking soda, espresso powder, and fine sea salt in a bowl. Note: Sifting removes cocoa lumps that won't dissolve during baking.
  3. Cream the fats. Beat the 85g butter with 75g brown sugar and 50g granulated sugar until the mixture looks like wet sand.
  4. Incorporate the yolk. Add the egg yolk and vanilla extract, beating until the mixture turns pale and fluffy.
  5. Merge the components. Fold the dry ingredients into the wet until only a few streaks of flour remain.
  6. Add the chocolate. Fold in the 85g of chopped dark chocolate. Note: Keep some chunks aside to press into the top later.
  7. Form the giants. Divide the dough into 4 large mounds (about 100g each) and place them far apart on the sheet.
  8. The Bake. Bake for 18 minutes until the edges are set but the center still looks slightly soft.
  9. The Salt Finish. Immediately sprinkle the 1 tsp of flaky sea salt over the warm cookies. Note: The heat helps the salt stick to the melting chocolate puddles.
  10. Cooling. Let them rest on the pan for 10 minutes until they are firm enough to lift without breaking.