And they are so darn easy to make. At least half of the time I make them gluten-free too and they taste just as good - whoop whoop for that!
60g unsalted butter
85g dark chocolate - I use 1/3 block of Whittakers Dark Chocolate (250g)
1/2 cup flour (regular or gluten-free flour - I use Healtheries brand)
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. At this point you need to check the consistency of the dough. If you can't pick up and roll balls of dough in your hand easily (i.e. they are too gluggy and just slide off your fingers), then you might need to sieve some more flour into the mixture - it happens to me fairly regularly if I accidentally do a bit too much butter!)
6. Roll tablespoons of dough into balls and place on baking paper, leaving enough room for spreading.
Makes about 30 cookies depending on how big you roll them.
7. Sprinkle generously with sea salt.
8. Bake for 10-12 minutes or until the center is no longer puffy.
9. Remove from oven and transfer to a wire rack.
10. Serve warm or store in an airtight container for up to 5 days (but believe me they won't last that long).
Linking up with Ange's Fun with Food Tuesdays.