Ingredients:
- 115g grass-fed butter, melted
- 100g dark brown muscovado sugar
- 50g coconut sugar
- 1 large egg, room temperature
- 10ml pure vanilla bean paste
- 150g all-purpose flour
- 40g fine oat flour
- 5g sea salt
- 3g baking soda
- 170g 70% dark chocolate chunks
- 1 tsp flaky sea salt (optional)
Instructions:
- Melt the 115g grass fed butter in a small saucepan or the microwave. Set it aside for 5 minutes so it is not boiling when you add the sugar.
- Combine the 100g dark muscovado and 50g coconut sugar in a large mixing bowl. Pour the butter over the top and whisk vigorously for exactly 2 minutes. Note: This creates the glossy emulsion that defines the texture.
- Incorporate the large egg and 10ml vanilla bean paste into the sugar mixture. Continue whisking until it looks like a thick, mahogany colored caramel sauce.
- Sift the 150g all purpose flour, 40g oat flour, 5g sea salt, and 3g baking soda directly over the wet ingredients. This prevents lumps and ensures the leavening agent is evenly distributed.
- Fold the dry ingredients in using a spatula. Stop the second you see the last streak of flour disappear. Note: Over mixing here will make the cookies tough instead of tender.
- Toss in the 170g of 70% dark chocolate chunks. Use a folding motion to distribute them so you don't crush the delicate dough structure.
- Scoop the dough into rounded tablespoons, roughly 40g each. Space them about 5 centimeters apart on your prepared baking sheet.
- Heat the baking environment to 175°C (350°F). Slide the tray in and bake for 9 to 10 minutes.
- Look for the visual cue: The edges should be set and starting to brown, but the centers will still look a little soft and underdone.
- Allow the tray to rest on a flat surface for 5 minutes. The residual heat from the metal pan will finish the centers, creating that perfect fudgy bite.