...from Dennis and Catherine Eloise Leung of DeLise Dessert Cafe
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/3 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons, or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/4 teaspoon fleur de sel or fine sea salt
3.5 ounces (105 grams) TCHOPro 60.5% Dark Chocolate Discs, chopped into pieces
1.5 ounces (45 grams) TCHO Pro Roasted Cacao Nibs, toasted
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Add in the flour. Mix at low speed only until there’s very little flour left. Pour in the chocolate pieces and nibs and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1˝ inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (If you’ve frozen the dough, you don’t need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
5. When ready to bake, preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
6. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the baking sheets, leaving about one inch between them.
7. Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack.
Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for up to 2 months, and can be sliced and baked directly from the freezer, adding a few minutes to the baking time.