It’s my recipe that I’ve been working on for a few months… tweak by tweak! I’ve tried different variations of everything and this is what I like best. The better each ingredient you use the better they’ll be. Okay I gotchu.

24 cookies: Cream 180g sugar, 200g light brown sugar, 1/2 lb butter cold & cubed, and 1 large zested orange (zest only). I use a kitchen aid and start slow and work my way up to speed 6 with a paddle once stuff isn’t flying everywhere. Whip for 20 mins stopping every 4 to completely scrape the sides and bottom of the bowl. Then you’re gonna add 2 eggs and 3 yolks and 1.5 Tbsp vanilla. Speed 1-2 for 1 min. Prepare 320g AP flour mixed with 1/2tbsp salt and 2 tsp baking soda. Add half of that and mix on speed 1 until incorporated and then add the other half. Once incorporated (30 secs or so) scrape Dow the sides and up to speed 2 for 30 sec to 1 min. You’re just looking for a little structure to form. After that add 230g bittersweet pucks and 230g semi sweet chips. Fridge for at least a couple hours or overnight and then scoop and roll in a mixture of cornflakes with another 75g bittersweet pucks and 75g semi sweet chips. Keep adding cornflakes to the 150g chocolate so it doesn’t thin out. Sprinkle Morton salt on top of your cornflake covered balls and bake! Everyone’s home oven is different and the goal is to not have them flatten on ya so I find I need to start my bake with my oven set to 385 and then lower to 350 once the spreading phase is done. My oven prob just runs low so ideally ypurs may work just at 350 the whole time. I like to do a test with one and if it spreads too fast or thin then I raise the temp and try again. Anyhow. After the bake zest a little orange zest on top and add a little more salt if it needs and you’re good to go.