They're chocolatey, fudgy, sweet and salty but the best part is each cookie is like a corner piece!
Serving:
Makes 6 cookies using a tbsp. per cookie
Ingredients:
100g dark chocolate (60% cocoa or more)
50g unsalted butter
2 eggs
104g dark brown sugar
104 granulated sugar
60g all-purpose flour
1 tsp baking powder
1 tbsp. of coco powder
1 tbsp. of sea salt/ flakey salt
Tools:
Hand mixer
Sieve
Instructions:
Preheat your oven to 325F.
Line a baking sheet with parchment paper.
In a microwave-safe bowl add the dark chocolate and butter.
In increments of 30 seconds melt the chocolate and butter together. Be careful not to warm the mixture for more than 30 seconds as this could risk the chocolate burning. ***Alternatively you can melt the butter and chocolate on a double boiler.
Once the chocolate and butter have completely melted, add the dark brown sugar and mix to combine. Set aside to cool.
In a separate bowl add the eggs and castor sugar. Whisk until the eggs are pale yellow, fluffy, and nearly doubled in size. ***If you're doing this by hand, it will take approximately 10 mins. I would advise that you use a hand mixer if you don't want it to feel like your arm is going to fall off at the very end.
Add the whisked eggs to your melted chocolate and butter mixture and mix to combine. You want to avoid overmixing, the goal is to keep all the air that we incorporated in earlier.
Sift in the flour, cocoa powder, and baking powder. Mix to combine.
Refrigerate the cookie dough for 10 minutes.
Pull the cookie dough mixture out of the refrigerator. Using a tablespoon, scoop out cookie dough and place it onto the baking sheet. Make sure to leave an inch between each cookie, as they do spread quite a bit.
Bake at 350F for 20 mins.
Once they are out of the oven, sprinkle with flaky salt or sea salt immediately. Allow them to completely cool and then enjoy!
Additional Notes:
If you want to jazz up these cookies, you can top them with a variety of things, such as:
Dulce de leche
Biscoff cookie butter
Any kind of berry jam. Make sure that it is slightly tart to compliment the sweetness of the cookie.
Just make sure to refrigerate the toppings prior to baking. Once you pull the cookies out of the oven, then add any of the above toppings. They will melt slowly with the residual heat but still hold some shape. Allow the cookies to completely cool before serving; this way the cookies and the topping will have completely set.
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