Sea Salt Chocolate Puddle Cookie
Ingredients
- 355 g all purpose flour
- 1.5 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted Earth Balance vegan margarine (2 sticks)
- 175 g granulated sugar
- 125 g light brown sugar
- 2 medium eggs room temperature
- 1 tablespoon vanilla extract
- 200 g dark chocolate roughly chopped
- pyramid salt for sprinkling
Instructions
- Mix flour, baking soda, salt, baking powder and set aside.
- With a hand or stand mixer, beat the butter until fluffy about 2 minutes.
- Add the sugars and continue beating until integrated and fluffy , about 3 additional minutes. Then add the dry mixture in two portions, beating each time on medium.
- Cover dough with plastic wrap and chill in the fridge overnight. You can chill for as low as 30 m but I find the longer you chill the better it holds shape later on (less spread, less flat of a cookie).
- Preheat oven to 350 C.
- Line baking sheet w/ parchment paper, and use a 1.5 tablespoon cookie scoop to scoop cookie onto the sheet. Leave at least 2 inches in between each cookie to account for spread.
- Bake for 10 minutes, open the pot and waring a thick glove, bang the cookie sheet against the rack to help the chocolate spread out into a puddle shape.
- Bake another 12 minutes. Take out and let cool on baking pan additional 5 minutes. Meanwhile crush pyramid salt in between your fingers and sprinkle on the cookies.
- Transfer to cooling rack to cool completely, serve when still a little warm!
Notes
Instead of baking all cookies at once, I like to only bake what I plan to eat the same day. With the remainder, I make the 1.5 tablespoon scoops of cookie dough ball and then freeze them by first plating the balls on a cookie sheet lined with parchment and later transferring all frozen balls to a zip-loc (freezing the balls individually first prevents the balls from sticking together). These cookies stay good for one month in the freezer, and you can follow the same baking times in the recipe when you take them out of the freezer (10 min, then 2 min, then let cool on pan 5 min, on rack for rest).
For vegan dark chocolate, chuao makes vegan dark chocolate blocks. Enjoy Life makes dark chocolate chips which can be melted down and poured into a rectangular bowl lined with parchment to create a block. Using a block and chopping it up will create more puddle like shapes than using chips.