Sweet and dark double chocolate cookies with sea salt. An indulgent bakery-style treat.
There are sometimes only the deepest, darkest chocolate can bring peace and indulgent to your life. These cookies are literally like eating a dark, soft and chewy chocolate bar with a touch of salt which is absolutely divine!
So yesterday was officially, in my mind, the hottest day of the year! Yes, 15ºc of pure sun so what a better way of enjoying the weather than going for a canoe on Loch Ard. It was gorgeous; the sun shining off the water, the trees towering over the side of the loch and the calmness and peace of the canoe. It was seriously the nicest and most peaceful days I have had in a long time.
What made the day even better? I came home and made these cookies!
These cookies are so addictive and so easy to make. A regular cookie dough with cocoa powder, dark chocolate chunks and sea salt flakes. However, with some tips and tricks, these cookies definitely stand out from the crowd.
Melt the butter
Melting the butter for your cookie recipes makes your cookies soft and chewy as well as having a lovely buttery flavour. Melting gives a denser and more fudgy cookie, compared to using softened and creamed butter. And we all love a chewy, fudgy, rich cookie, right?
Brown sugar is best
Using exclusively brown sugar in the recipe leads to a taller and thicker cookie whereas using half caster sugar or all caster sugar makes the cookies spread more, thus becoming thinner and crispier. Plus, brown sugar has a wonderful of caramelised sugar while caster sugar is just, well, sweet, and we certainly want more that sweetness in these cookies.
Use your yolk
I am sure everyone knows this tip by now but egg yolks lead your cookies to fudgy victory. The yolk in the egg is primarily made up of fats and protein and these fats, in the cookie dough, makes the cookies tender and melt in the mouth. Egg whites are mainly water and a touch of protein and whites dry out the cookies. Also, the whites trap more air than the yolks which can lead to a cakey cookie (which can sometimes be quite nice!) which we are not looking for here.
And last but not least - Chill the dough!
Chilling the dough is the most vital step to ensure the perfect thick and fudgy cookie. Chilling the dough allows the flavours to develop and mature in the dough as well as firming up the butter, which was melted, to make the dough uniform in texture. Also, when you chill the dough, the gluten proteins in the flour have time to relax and tenderise, making the cookie softer.
Unlike other cookie recipes were the dough is rolled into balls, I rolled my dough into a log and sliced it into 2cm discs using a hot knife. I did this as I wanted the cookies to be more circular and by the slicing method, I seemed to have a more even ratio of dough to chocolate in every cookie.
To make the the cookies even more indulgent, I added dark chocolate chunks. I got a bar of organic 70% dark chocolate and cut it into large chunks. I find using a chocolate bar instead of chocolate chips adds so much more flavour, especially if you are using a chocolate you love. You could always use milk or even white chocolate about I think using dark chocolate makes these cookies luscious and sophisticated.
The sprinkle of salt really brings out the rich flavour of the chocolate. I recommend using sea salt flakes or sea rock salt. Please don't use table salt or free flowing salt as that would make the cookies so salty!
These cookies are so, soo good. Indulgent, dark and extremely chocolaty - only for the chocoholics!
Double Chocolate Sea Salt Cookies
Posted by Eve
- 70g butter, melted
- 100g light brown sugar
- 2 tbsp. golden syrup
- 2 egg yolks
- 1 tsp. vanilla extract
- 85g plain flour
- 30g cocoa powder
- 1/2 tsp. sea salt flakes
- 15g corn flour
- 1/2 tsp. baking soda
- 125g 70% dark chocolate, in a bar
- sea salt flakes or sea rock salt, to sprinkle
- Mix the butter, brown sugar, syrup, egg yolks and vanilla until combined. Sieve in the flour, cocoa, salt, cornflour and baking soda and start to mix. Chop up the chocolate into chunks and add to the cookie dough. Mix well until all of the flour and chocolate is combined to make a thick cookie dough.
- Put the dough, still in the bowl, into the fridge to chill for 30 minutes. Once chilled, put the dough on to a square of clingfilm and roll it into a log, measuring 5cm in diameter. Chill the dough for a minimum of 1 hour.
- Preheat the oven to 180c/ 170c fan / gas mark 4 and line two baking trays with non-stick baking parchment.
- Slice the log of cookie dough with a sharp knife into 1 thick slices. Space the rounds out onto the prepared trays, about 2cm apart. Bake for 12-15 minutes until the cookies have spread and are slightly brown around the edges.
- Leave to cool on the tray of a few minutes before removing onto a wire rack to cool completely. Sprinkle with the salt
Store the cookies in an air-tight container for up to 1 week. To keep the cookies soft, store with a slice of bread on top of the cookies.