These are more like a brownie than a cookie really; they certainly have a more brownie like texture after a day or two. For that reason, they lend themselves well to the inclusion of chocolate chips and/or chopped nuts, as in the original recipe. That said, I do like the hit of bitter/salty/sweet you get with them in this form. It’s probably worth tasting the mixture as you go along a) because cookie dough is the best and b) so that you can work out how much salt you prefer – the recipe as written was just right for me.
- 200g (8oz) dark chocolate (70% cocoa)
- 60g (4 tablespoons) unsalted butter
- 2 medium eggs
- 120g (2/3 cup) dark brown sugar
- 20g (just under 3 tablespoons) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon espresso powder (optional)
- 1/2 teaspoon sea salt plus extra for sprinkling if you feel like it.
- In a bowl set over a pan of simmering water, gently melt together the chocolate and butter until smooth and set aside to cool slight. In a separate bowl, beat together the eggs and sugar until thick and creamy and then fold in the melted chocolate. Finally, fold in the cocoa powder, baking powder, espresso powder and salt.
- Chill the dough for about an hour and then preheat the oven to 180C/350F. Line a baking tray with non-stick paper or a silicon mat.
- Scoop tablespoons of the dough onto the prepared baking trays and gently flatten. Scatter sea salt over the top if you like and bake for about 10 – 12 minutes until firm and shiny. Allow to set a little before transferring to a wire rack to cool.
Adapted from Ghirardelli’s Ultimate Double Chocolate Cookies