An original recipe from The Good Book of Southern Baking by Chef Kelly Fields
Photo by Oriana Koren and Carolina Isabel Salazar.
Category: Cookies and Bars
Makes 24 cookies
Difficulty: Easy


1 1⁄2 cups pastry flour
1 1⁄2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda 
1 cup unsalted butter at room temperature 
1 1⁄4 cups firmly packed light brown sugar
3⁄4 cup granulated sugar
2 1⁄4 teaspoons kosher salt
eggs at room temperature 
1 1⁄2 teaspoons vanilla extract
8 ounces Guanaja 70%, coarsely chopped
4 ounces Caramélia 36%, coarsely chopped
4 ounces Dulcey 32%, coarsely chopped
large-flake sea salt, for sprinkling



  • Line a large baking sheet with parchment paper. In a medium bowl, whisk together the pastry flour and bread flour with the baking powder and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the butter on medium-high speed until smooth, about 30 seconds. Add the brown sugar, granulated sugar, and salt and beat on medium-low speed until light and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Return the mixer to low speed and beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the dry ingredients in three portions, scraping down the sides of the bowl after each addition. With the mixer on low speed, beat in the chocolate until just combined.
  • Using a 1 1⁄2-ounce ice cream scoop (about 3 tablespoons), scoop slightly rounded 2-inch mounds of dough onto the prepared baking sheet, leaving a tiny bit of space between each cookie. Transfer the baking sheet to the freezer and freeze for at least 24 hours. Once frozen, the balls of dough can be transferred to resealable bags.
  • Preheat the oven to 325°F. Line three baking sheets with parchment paper or silicone liners. Transfer the frozen dough balls to the prepared baking sheets, spacing them 2 inches apart; you should have two rows of four cookies per sheet. Sprinkle with the sea salt and bake for 22 minutes, rotating the baking sheets after 11 minutes, until lightly browned.
  • Transfer the cookies to a wire rack to cool. Serve with the vanilla milk. The cookies can be kept in an airtight container at room temperature for up to 3 days.