These cookies are a tried and tested favourite in the Starts at Sixty kitchen. They are so rich and gooey and absolutely moorish. The recipe calls for dark chocolate – and lots of it – and a pinch of salt to cut through the sweetness and create the perfect balance of flavours. Wait for the cookies to cool for about 10 minutes after you take them out of the oven and then take a bite while they’re still warm – you won’t regret it! This recipe makes about 16 cookies, but you can double to measurements for a bigger batch.
- 120g dark chocolate, chopped
- 110g unsalted butter, softened
- 3/4 cup (130g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (150g) plain (all-purpose) flour, sifted
- 1/4 cup (25g) cocoa, sifted
- 1 teaspoon bicarbonate of (baking) soda
- 1/4 teaspoon sea salt flakes
- 280g dark chocolate, extra, roughly chopped
1. Preheat the oven to 160°C. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Set aside.
2. Place the butter and sugar in the bowl of an electric mixer and beat for 8−10 minutes or until light and creamy. Add the egg and vanilla and beat for a further 3−4 minutes. Stir through the flour, cocoa, bicarbonate of soda, salt and melted chocolate. Add the extra chopped chocolate and stir to combine.
3. Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread. Flatten each round slightly. Bake for 10−12 minutes or until slight cracks have formed and cookies are just crispy. Cool on wire racks. Makes 16.
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