Chocolate Chip Cookies

Ingredients

Makes ~20 cookies

• 440g all-purpose white flour
• 100g white sugar
• 100g brown sugar
• 1 tsp. baking powder
• 200g salted butter (3% salt minimum)
• 1/2 tsp. vanilla extract
• 2 eggs
• 3 tsp. honey
• 120g 60% chocolate
• Fleur de sel, to taste

Directions

Melt the butter in a bain-marie. Once the butter is fully melted, take it out of the heat source and wait about 20 minutes for it to cool down. Once the butter is cool enough, mix in the eggs, vanilla extract and honey.

In a large bowl, mix the flour, brown sugar, white sugar and baking powder. Pour the wet mixture into the flour mix and knead with your hands until the dough is formed. Wrap in saran wrap and refrigerate for at least 30 minutes. The dough keeps in the fridge for up to a couple of days, or in the freezer for months.

Pre-heat the oven to 200℃ (395 ℉). Break the chocolate into chips about ⅕" wide, then spread them on a flat surface. Take the cooled dough ball and roll it over the chocolate chips. Fold the dough over itself to incorporate the chocolate chips and get to an even distribution. This should take 3 or 4 folds.

Lay parchment paper on a baking sheet. Break the dough in balls about 1 inch wide, and arrange them in an alternating grid on the paper. Lightly press down the balls before getting them in the oven.

Bake the cookies for 10~12 minutes — they are expected to come out looking soft and almost underbaked. Move them out of the baking sheet and onto a wire rack: this will prevent the bottoms from trapping moisture as they cool down. Let rest for at least 30 minutes. Sprinkle with fleur de sel to taste.