150g dark chocolate, chopped (I used a mix of 60% and milk chocolate)
Melt the butter in a deep dish saucepan. Once melted, continue cooking it over low to medium flame until it looks golden brown and smells nutty. You will also notice that a few brown, almost burnt bits at the bottom of the pan. Remove the butter from heat and let it cool 10 minutes. Stir in the vanilla extract.
Combine the dry ingredients in a bowl.
Add the butter and egg over the dry ingredients and mix just until combined - don't overmix the batter. It will look somehow grainy, crumbly but don't worry, it's fine.
Take an ice cream scoop and fill it with dough, packing it well. Drop each cookie on a baking tray lined with parchment paper. I didn't have an ice cream scoop so instead I took pieces of dough and shaped them in a bowl between the palm of my hands, packing them well.
Once the cookies are formed, place the pan in the freezer and freeze for at least 1 hour, up to 72 hours. I left the cookies in the freezer for 12 hours, but the original recipe says that the longer they stay in the freezer, the better the taste and texture so that's something to experiment with.
Bake the cookies in the preheated oven at 400F for 8-12 minutes or until the edges turn golden brown but the center remains soft. Don't bake them more than 12 minutes as they will harden after removed from the oven.
Let the cookies cool in the pan and store them in an airtight container.
Recipe by Pastry Workshop at http://pastry-workshop.com/chocolate-chip-cookies-fursecuri-ciocolata/