Chocolate Chip Cookie Recipe
single origin Indian chocolate from Dandelion, Farm & Sparrow rye flour
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Ingredients
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Dough
Chocolate & Mix-ins
Finishing
Method
Dough
- 1
Prepare ingredients
Remove butter from the refrigerator 30–60 minutes before starting so it reaches a softened but still cool consistency. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 0.75 cups softened unsalted butter with 0.5 cups granulated sugar and 0.5 cups packed light brown sugar on medium speed for 2–3 minutes until light, fluffy and slightly pale. Scrape the bowl once or twice.
- 3
- 4
Combine dry ingredients
In a separate medium bowl, whisk together 1.25 cups all-purpose flour, 0.5 cup Farm & Sparrow rye flour, 0.5 teaspoon baking soda, 0.5 teaspoon fine sea salt, and 1 teaspoon cornstarch until evenly distributed.
- 5
Incorporate dry into wet
With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing just until there are no streaks of flour. Do not overwork the dough; stop as soon as the mixture is uniform.
Chocolate & Mix-ins
- 6
Prepare chocolate
Roughly chop 4 oz single-origin Indian dark chocolate (Dandelion) into uneven chunks — some small, some larger — to create varied melt pockets. If using the optional 0.5 oz coarsely chopped chocolate or nibs, prepare those as well.
- 7
Fold chocolate into dough
Fold the chopped chocolate and optional 0.5 oz extra chunks/nibs into the dough with a spatula until evenly distributed, taking care not to overmix. The dough will be slightly sticky and shaggy.
Portioning & Baking
- 8
Portion cookies
Using a 1.5 tablespoon cookie scoop (or a heaping tablespoon), portion dough into even balls about 1.5 inches in diameter and place them on the prepared baking sheets, leaving about 2 inches between cookies. For larger cookies, use a 2-tablespoon scoop and increase bake time by 1–2 minutes.
- 9
Top and chill (optional)
If desired, press a few extra chocolate pieces (0.25 cup) onto the top of each dough ball for a clean look. Chill the shaped cookies on the baking sheet in the refrigerator for 15–20 minutes to reduce spreading and intensify flavor. This step is optional but recommended for thicker cookies.
- 10
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the sheet halfway through if your oven has hot spots. Bake until the edges are set and light golden brown but centers still look slightly underbaked — this yields a tender, slightly chewy center. Smaller scoops will finish closer to 9 minutes; larger scoops may need up to 12 minutes.
- 11
Finish with salt and cool
Immediately upon removing the cookies from the oven, sprinkle each cookie with a tiny pinch of flaky sea salt (use about 0.5 teaspoon total across the batch). Let cookies cool on the baking sheet for 5–7 minutes to set, then transfer to a wire rack to cool completely.
