I do love a chocolate cookie, from time to time, and came across a recipe on youtube from Cupcake Jemma . She calls the Ultimate, rather than my Easy. I had to adapt the recipe slightly, since Jemma uses rye flour and I used plain. But the recipe is very easy to follow and works very well indeed.
I also cooked mine for longer than Jemma suggested, and they still turned out nice and moist inside, as well as having a nice crunch around the edges.
So I was very pleased with the result, a lovely chocolatey cookie, with a hit of salt as well.
Update: My sister in Canada, Margaret is her name, made these today too, and hers turned out very well indeed, in fact her family couldn’t stop eating them.
- 120g plain flour
- 1 tsp baking powder
- 395g dark chocolate (70% cocoa solids)
- 50g unsalted butter, chopped
- 4 large free range eggs
- 270g light soft brown sugar(I used muscovado)
- Sea Salt for sprinkling
- In a bain-marie melt the chocolate and butter together until it is a nice silky mixture.
- Whip the eggs and sugar in a stand mixer until the mixture has tripled in volume.
- Pour the chocolate into the egg mixture and mix on slow until combined.
- Add the flour and baking powder and mix on slow, until combined.
- Place the mixture in the fridge for about an hour to firm up.
- Preheat the oven to 180C/160C Fan/350F.
- Line a baking sheet with baking parchment.
- Scoop the batter into 12 balls on the baking sheet and press to flatten slightly.
- Sprinkle a little salt onto each mound.
- Bake in the oven for 10-13 minutes until the tops have cracked nicely.
- Remove from the oven and allow to cool completely, on a wire rack.