I recently made these cookies for workmates and I had to go home and bake them again, they were that popular! Why? Well the lack of flour in these cookies not only makes them gluten-free but also creates an incredibly rich and fudgey cookie. They are almost like brownies in biscuit form. And the generous pinch of sea salt on top works well to balance the richness and provide a nice salty contrast.
As much as I adore the humble chocolate chip cookie, I often think, why make chocolate chip cookies when you can make DOUBLE chocolate chip cookies? This recipe calls for a generous amount of cocoa powder and then is amplified by a ridiculous amount of dark chocolate chips. If you have a serious sweet tooth you could switch them out for milk chocolate chips or even do a mix of white and dark.
Due to the lack of flour, these babies are very delicate when they come out of the oven. You ideally want to take them out when the edges are set but the middle is still slightly gooey, like a brownie. Be patient and let them set for 15 minutes on the baking tray.
Patience.. I promise you will be rewarded with the most decadent cookie of your life! Once they have set on the baking tray, transfer them to a wire rack to completely cool down before storage in an airtight container. I won’t judge you if a few go “missing” on the way there.
I made these cookies using my electric stand mixer but if you don’t have the machinery, these cookies work just as well being beaten together with a wooden spoon. The mixture is quite sticky, but I feel that is just more of a reason to lick your fingers when you’re done!
- 120g butter, room temperature
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 cup cocoa powder
- 1 cup choc chips
- Sea salt
- Preheat oven to 180ºC and line 2 baking trays with parchment paper.
- Cream the butter and sugars together in a stand mixer until combined.
- Add the egg and vanilla extract and beat well, followed by the baking soda and cocoa powder.
- Add in the choc chips and beat on low speed until just combined (don't overwork the mixture or it can become tough).
- Use a cookie scoop to dollop tablespoon sized balls of cookie dough onto lined baking trays.
- Sprinkle with sea salt flakes.
- Bake for 10-12 minutes or until set around the edges.
- Let cool for 15 minutes on the baking tray before cooling completely on a cooling rack.
I think the only proper drink to accompany these intensely chocolate and rich cookies is a glass of cold milk. The simple pleasures in life!
What’s your favourite cookie to bake? I seriously think this is my new favourite cookie, ever!