Ingredients
125g unsalted butter
200g dark chocolate
100g sugar
100g brown sugar
1/4 tsp salt
2 eggs
1 tsp baking powder
130g plain flour
25g cocoa powder
Hard rock salt (optional)
Instructions
Place the dark chocolate and butter in a bowl and place in the microwave for 1 minute. Stir until a glossy chocolate sauce is formed.
Place the eggs, sugars and salt in a stand mixer bowl with the balloon whisk attachment and mix for exactly 4 minutes on high speed (can be done using hand mixer but make sure you do it for longer, the mixture needs to double its size).
Combine the two mixtures and mix well.
Add the flour, cocoa powder and baking powder to the mixture and mix using a spatula until all ingredients are incorporated.
Preheat the oven to 185 degrees and prepare a parchment paper on a baking tray.
Transfer the mixture into a piping bag and pipe the cookies on the parchment paper leaving at least 2 cm between each cookie and using a teaspoon, flatten the top of each cookie.
Top with hard rock salt (or any of your favourite toppings!).
Place in the oven for exactly 9 minutes.
Leave to cool down for at least 15 minutes before you eat them. And Enjoy
Notes
Store inside a airtight container for up to 3 days.
Ingredients
125g unsalted butter
200g dark chocolate
100g sugar
100g brown sugar
1/4 tsp salt
2 eggs
1 tsp baking powder
130g plain flour
25g cocoa powder
Hard rock salt (optional)
Instructions
Place the dark chocolate and butter in a bowl and place in the microwave for 1 minute. Stir until a glossy chocolate sauce is formed.
Place the eggs, sugars and salt in a stand mixer bowl with the balloon whisk attachment and mix for exactly 4 minutes on high speed (can be done using hand mixer but make sure you do it for longer, the mixture needs to double its size).
Combine the two mixtures and mix well.
Add the flour, cocoa powder and baking powder to the mixture and mix using a spatula until all ingredients are incorporated.
Preheat the oven to 185 degrees and prepare a parchment paper on a baking tray.
Transfer the mixture into a piping bag and pipe the cookies on the parchment paper leaving at least 2 cm between each cookie and using a teaspoon, flatten the top of each cookie.
Top with hard rock salt (or any of your favourite toppings!).
Place in the oven for exactly 9 minutes.
Leave to cool down for at least 15 minutes before you eat them. And Enjoy
Notes
Store inside a airtight container for up to 3 days.