These are killer chocolate cookies and ones I've been modifying the recipe for since a couple years back. The kind that's slightly crisp on the outside, chewy in the middle, redolent of butterscotch-ey flavours that a good cookie should have, and most importantly, just chock-full with an obscene amount of chocolate. When it's hot out of the oven, I sprinkle with flakey sea salt then consume warm, chocolate still molten with a glass of milk. Since they've been heavily requested, here goes..
Ingredients
150g unsalted butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
110g white granulated sugar
110g dark brown sugar
1 egg
240g all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
10g cornflour
200g dark chocolate (or more.. Don't let me stop you) chunks or chips or a bar which you will then chop up yourself
sea salt flakes, for sprinkling
1. In a mixer or using a spatula, beat together the butter, vanilla, salt & both sugars until light and fluffy. The mixture should end up looking creamy and lightened, about 5 minutes or so.
2. Add in the egg and continue beating for about a minute, until mixture is well emulsified.
3. If you're using a chocolate block/bar, chop the chocolate into shards and chunks.
4. Add in the flour, baking powder, baking soda, cornflour and mix until just combined. Toss in your dark chocolate chunks/chips and mix until just combined.
5. Pre-heat oven to 175 degrees celsius. Using an ice-cream scoop, scoop out your cookies onto your baking tray. If not using immediately, I scoop/portion them and put them in a ziplock bag in the fridge.
6. Bake in pre-heated oven for 10 to 12 minutes, until edges are crisp and centres are chewy. Sprinkle immediately with sea salt flakes once out of the oven. Enjoy!