Cooking Instructions
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Step 1
Position a rack in the center of the oven and heat the oven to 350 degrees F (180 degrees C). Line three large cookie sheets with parchment paper.
Step 2
In a medium mixing bowl, whisk together the
Unbleached All Purpose Flour (310 g)
,
Baking Soda (5 g)
, and
Salt (2 g)
.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the
Unsalted Butter (225 g)
,
Brown Sugar (440 g)
,
Unsweetened Cocoa Powder (60 g)
, 2 tsp of
Orange Zest (1)
, and
Pure Vanilla Extract (5 mL)
on medium speed until well combined, for about 4 minutes.
Step 4
Add the
Farmhouse Eggs® Large Brown Eggs (3)
one at a time, beating briefly between additions. Add the
Bittersweet Chocolate (225 g)
and mix until blended, about 1 minute.
Step 5
Add the dry ingredients and mix at low speed until almost completely blended about 1 minute. Add the
Bittersweet Chocolate (115 g)
and mix by hand until well incorporated.
Step 6
Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons. A 1 1/2 Tbsp capacity cookie scoop works well here.
Step 7
Pour
Granulated Sugar (65 g)
into a shallow dish. Dip the top of each ball in the sugar and set the ball sugar side up about 1-1/2 inches apart on the prepared cookie sheets.
Step 8
Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.
Step 9
Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!
