The recipe came from this post in a blog called "A tender CRUMB". I spent a while converting the measurements to the metric, and substituting the pastry and bread flours listed with regular "all purpose" flour with supplements as found on the web. You can find the calculations I did in this spreadsheet.
The cookies were delicious. They didn't come out soft, but were very good nonetheless.
|dark brown sugar||124||grams|
|pure vanilla extract||0.5||tablespoon|
|bittersweet chocolate, coarsely chopped||454||grams|