Chocolate, you have officially filled the spot of my boyfriend.
You make me happy when i’m sad, I can’t help but be drawn to you when I get a waft of your sweet scent, and I’m pretty sure I’ve put on 5 pounds since we’ve been together.
You’ve made me some amazing salty cookies which I have now eaten 10 of. I think that counts as obsession, or is it just being a bit greedy? No, it can’t be greed…
You have hidden pockets of oozey goodness. You’re the best ingredient a girl could ask for.
Like whoa.
Ingredients – makes 30-36 cookies (Recipe from howsweeteats)
- 85g unsalted butter
- 300g dark chocolate, chopped
- 185g dark chocolate chips
- 3 large eggs
- 165g castor sugar
- 2 teaspoons vanilla extract
- 130g all-purpose flour
- 2 tablespoons dark chocolate/dutch process cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- coarse sea salt for sprinkling
Method
First melt together the butter and 300g of dark chocolate in a bowl. You can do this over boiling water or in the microwave. Set aside to cool.
In another bowl combine the flour, cocoa powder, salt and baking powder.
In an electric mixer, beat the eggs and sugar on high until light and fluffy and then add in vanilla. Pour in the melted chocolate and butter and mix until combined. Next sieve the dry ingredients into your wet mix and fold together. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for about 2 hours or longer. This makes sure the cookies don’t spread too much in the oven.
Preheat oven to 175 degrees C. Line a baking tray with baking paper ready for the cookies. Next weigh out your cookies at 25g and start rolling into balls, placing them about 2 inches apart. Do this fairly fast or you’ll get into a chocolatey mess. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.
Remove from the oven when still slightly gooey in the middle and sprinkle a tiny bit of salt on top again. Transfer to a cooling rack when cool if you can resist eating them warm.
