Recipe from Chicago Foodies
What you need:
2 cups all purpose flour
3/4 cup unsalted butter, melted
1/2 tsp baking soda
1 tsp salt
3/4 cup turbinado sugar
3/4 cup white sugar
2 tsp vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
1 3.5oz bar of Ritter Sport chocolate bar with whole hazelnuts, chopped
How to make them:
Sift together the flour, baking soda, and salt in a large bowl.
In a separate large bowl, melt the butter.
Immediately add in your sugars and stir, the turbaned sugar will mostly dissolve.
Add in the egg and egg yolk, then the vanilla.
Stir in the dry ingredients into the wet.
Then chop the chocolate into fine pieces, then fold them into the dough.
Line a cookie sheet with baking parchment paper.
Scoop or roll out cookie dough and place on the prepared baking sheet. (The dough will be greasy because of the melted butter).
Flatten the dough balls slightly.
Put the baking pan in the freezer for 30-45 minutes.
Meanwhile, preheat the oven to 400˚F.
Remove the pan from the freezer and space to the dough out onto two prepared baking sheets.
Bake for 14 minutes or until golden brown on the edges.
Remove from the oven and let cool completely.
Then transfer to a wire rack or take a bite and ENJOY!