1/2 cup bittersweet chocolate chunks (preferably hand chopped)
1/4 teaspoon flaky sea salt, such as Maldon or Sel Gris
Directions
Step 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper. Silicone baking mats can be used, but you may need to bake the cookies slightly longer and they will have lighter color bottoms.
Step 2
In a large mixing bowl or bowl of a stand mixer combine the sugar, ghee and salt, beating with a hand mixer or paddle attachment until smooth and creamy, about 3 to 5 minutes. You will need to stop beating two or three times during this process to scrape down the sides and bottom of the bowl with a silicone spatula to ensure even mixing.
Step 3
Add the egg, vanilla extract and cider vinegar, beating until thoroughly combined. Once again stop and scrape down the sides and bottom of the bowl.
Step 4
In a separate small mixing bowl, stir together the baking soda and both flours until everything is equally distributed.
Step 5
Add the flour mixture to the bowl with the wet ingredients and mix until the flour is no more than 50% incorporated. Stop and add the chopped chocolate then keep mixing until your chocolate is evenly distributed and the flour mixture has JUST disappeared and is fully incorporated. Don’t over mix! If needed, do any final mixing by hand with your spatula to make sure there’s no flour left hiding on the sides or bottom of the bowl.
Step 6
Using a spoon or portioning scoop, scoop one tablespoon (1 inch) balls of dough onto the prepared baking sheet. Leave 2 inches between them on all sides as they will spread while baking. Chill the portioned dough in the refrigerator for 20 to 30 minutes (or 10 to 15 minutes in the freezer).
Step 7
Remove the cookies from the refrigerator and place in the preheated oven (preferably on the center rack); bake for 7 minutes.
Step 8
After 7 minutes, sprinkle the top of each cookie with a pinch of flaky sea salt, rotate the pan 180 degrees and bake for another 4 to 6 minutes. Remove them from the oven when the edges have just started to set firm and the tops are a light golden brown color. To flatten the cookies to a uniform shape and thickness, lightly tap or drop the pan a few times on the counter.
Step 9
Place the baking sheet on a cooling rack and allow the cookies to cool for at least 5 minutes. At that point you can remove the cookies from the baking sheet and allow them to cool completely directly on the rack (or you could just eat them warm).
Step 10
If there are any leftover cookies they will store for up to 5 days at room temperature in an airtight container.
