I can't believe I haven't posted this recipe yet. My Brazilian friends are always asking for it and I have it nearly memorized in both languages!
The key to this cookie is two-fold. Rest and salt.
You CANNOT get good results if you skimp on either of these.
The cookie dough needs to rest at least overnight. Forget the salt and your husband will sigh a little, in the bad way. Just don't worry about hypertension. These are cookies. They're bad for you to begin with, so just give in to the occasional indulgence!
140 grams butter, softened
1 cup + 2 T packed brown sugar
1 egg at room temperature
1 t vanilla
2 cups flour
1/2 t baking soda
3/4 t baking powder
3/4 t sea salt
10 oz chocolate in chunks or discs or chips
Cream butter and sugar, add egg and vanilla. Mix dry ingredients and add to the butter mixture. Stir in the chocolate (and nuts, if desired). Cover dough with plastic wrap and place in refrigerator overnight. Bring back to room temperature, form into balls and sprinkle with coarse sea salt or fleur de sel. Bake on an ungreased cookie sheet until just browned on the bottom and still a little soft on top, about 8-10 minutes in a 350 degree oven. Pull off and place on racks to cool.
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