Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups dark chocolate chips (or guess)
- 100 grams sugar
- 110 grams packed light or dark brown sugar
- 140ml canola, grapeseed, or any other neutral oil
- 75ml water
- Coarse-grained sea salt or flaky sea salt, for garnish
Method
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In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
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In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
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Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
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Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
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Preheat the oven to 180° C. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
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Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
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Let cool completely before serving.
Notes
This is a good cookie! This is a good recipe! I didn't have a cup spoon for the chocolate so I guessed it, probably put in a little too much I also skipped salting at the end but you probably should do that.