The trick to these cookies is to take a block of chocolate, stick in the freezer, then shave it into shards (with the occasional chunk.) The chocolate bakes in layers throughout the cookie, giving it crisp and chew.
Note: I put a block of 90% cocoa baking chocolate in the freezer for 20 minutes until it was firm enough to shave with a sharp kitchen knife. Run the blade along the edge to get thin pieces, though the occasional chunk is OK.
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- Yield:makes about 30 cookies
- Active time: 15 minutes
- Total time:45 minutes (includes freezing chocolate)
- 2 cups (about 10 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 cup (about 9 ounces) packed light brown sugar
- 1/2 cup (about 3 1/2 ounces) white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate shards (see note)
Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, whisk together melted butter, brown sugar, and white sugar. Whisk in eggs and vanilla. Use a wooden spoon to stir in dry ingredients until just incorporated. Stir in chocolate shards.
Use cookie spoon to drop dough onto baking sheet (or drop dough by the rounded tablespoon). Bake just until cookies are golden at the edges, 12 to 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.