These looked delectably different, but nonetheless easy, so this weekend I decided to whip up a batch whilst I was waiting for our Fabulous Focaccia Bread to rise before putting it in the oven for lunch.
60g unsalted butter
85g dark chocolate - I used 1/3 block of Whittakers Dark Chocolate (250g)
1/2 cup flour
1/4 cup cocoa powder
1 tsp instant coffee granules/espresso powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1 large egg
Sea-salt flakes (for topping - I used Maldon)
1. Preheat oven to 160 degrees Celsius (325 Fahrenheit) and line a baking tray with baking paper.
2. Melt chopped chocolate and butter gradually in microwave in 15-20 second increments until smooth. Leave to cool for 5 minutes.
3. In a separate bowl, combine flour, cocoa powder, coffee granules, baking soda and salt. Mix till combined and set aside.
4. Stir sugar and egg into chocolate mixture until smooth.
5. Tip into the dry ingredients and mix until combined.
6. Roll tablespoons of dough into balls and place on baking paper, leaving enough room for spreading.
Makes about 12-16 cookies depending on how big you roll them.
7. Sprinkle lightly with sea salt. (In hindsight I think I could have been a little more generous with my sea salt as once they flatten out the sea salt is only in the middle).
8. Bake for 10-12 minutes or until the center is no longer puffy.
9. Remove from oven and let sit for 5 minutes and then transfer to a wire rack.
10. Serve warm or store in an airtight container for up to 5 days (that's if they last that long).
If you ask me, these are quite like our very naughty chocolate brownie, only possibly not quite as decadent. I reckon you could add white chocolate or dark chocolate chunks into the recipe for a bit of variation.
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