Sprinkle the cookies with fleur de sel and cool completely on the pans. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 10 minutes, until the cookies are slightly puffed in the center. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough-spaced wide apart-on each of three sheet pans lined with parchment paper. That’s not too many calories, fat or sugar for a delicious pack of six to seven cookies. With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. One pouch of Costco Kirkland Signature Mini Cookies has 140 calories, seven grams of fat, 19 grams of carbohydrates, one gram of fibre, 12 grams of sugar, two grams of protein and 125 milligrams of sodium. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. In a medium bowl, whisk together the flour, baking soda, and kosher salt.

Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. Scrape down the bowl with a rubber spatula. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Arrange three racks evenly spaced in the oven (see Cook's Note).

Choco crispy