Dark Chocolate Cookies
assemble chocolate lovers! these double dark chocolate cookies are
crispy, gooey and oh so chocolatey!
Ingredients
- 60g butter
- 50g brown sugar
- 50g caster sugar
- 1tbsp powdered flax seed
- 3 tbsp water
- 1 tsp vanilla extract
- 30g cocoa powder
- 1 tsp coffee powder (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 65g maida (all-purpose flour)
- 60g dark chocolate chunks
Procedure
Combine the flax powder and water in a bowl and whisk. Rest for 10 minutes to make flax egg.
Cream fats and sugars: Beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy (approx. 3 minutes).
Add wet ingredients: Beat in the flax egg and vanilla extract on high until combined. Scrape the bowl.
Add the remaining dry ingredients and beat until no dry lumps remain
Fold in chopped dark chocolate, cover with cling film and refrigerate dough
for at least 3 hours.
Scoop large cookie balls onto a tray and bake
at 180°C for 12 to 14 minutes.
Cool slightly before eating.
Recipe Notes
• chilling the dough gives thicker cookies
• sprinkle flaky sea salt immediately after baking for a bakery-style finish
• cookies continue cooking while cooling, so slightly underbake for gooey centres
• sprinkle flaky sea salt immediately after baking for a bakery-style finish
• cookies continue cooking while cooling, so slightly underbake for gooey centres