Chef Larek's Chocolate Chip Cookies

Here’s an original recipe from Eugene Chef Larek Wing of Provisions Thirteen using Euphoria Chocolate Company’s Extra Dark Chocolate Buttons. Buttery, salty, soft, and glorious, Chef Larek’s mouthwatering cookies are an instant crowd-pleaser! 

TIME:

• Prep time: 20 min
• Cook time: 10-12 min
• Chill time: 30mins-1 hour
• Total time: 1.5 hrs (approx.)

YIELD:

• 48-52 cookies, depending on size of dough balls

EQUIPMENT:

• Mixer/Kitchen-Aid
• Blender/food processor
• Mixing Bowls
• Sifter
• Wooden Spoon

INGREDIENTS:

• 2 sticks of butter, room temperature
• 1 cup light brown sugar
• 1 cup white sugar
• 2 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp vanilla
• 1 and 1/2 cups Euphoria Extra Dark Chocolate Buttons (approximately one 8-oz package plus one 3-oz package)
• Maldon Sea Salt flakes for finishing

INSTRUCTIONS:

• Pulse the Dark Chocolate Buttons in the blender/processor to create chunks. Set aside.
• Cream butter and sugars in a mixing bowl until fully combined and the mixture is a homogeneous texture.
• Add eggs to wet mixture one at a time, stirring to incorporate, and add the vanilla. Mix until fully combined.
• In a separate bowl, sift and mix the dry ingredients. Begin adding to wet mixture with the mixer set at Medium speed.
• Continue adding dry ingredients at a steady rate and stop mixing right as the batter forms; there should still be some leftover flour.
• Remove mixing bowl from stand mixer, add the pulsed Extra Dark Chocolate Buttons, and mix briefly with a wooden spoon until the chocolate chunks are evenly incorporated throughout.
• Remove dough from mixer and portion into 1-inch diameter balls; refrigerate for 30-60 minutes to allow dough to set and chill.
• Preheat oven to 350 F.
• Bake for 10-12 minutes, or until the edges are golden and the center is barely set.
• Sprinkle a pinch of Maldon sea salt over the tops of the hot cookies to finish.