Who can ever refuse a warm cookie? This recipe is a variation of my favourite gooey chocolate chip cookies for my chocolate lover followers. These double chocolate cookies are made with 70% dark chocolate chips and finished with coarse sea salt. This combination will turn into your favourite if you haven’t tried it yet! The salt really enhances the flavours from the dark chocolate.
Sometimes the simplest recipes give you the most satisfaction and this one is definitely an example of that.
The thing you have to be most careful of is to cook the cookies the exact time they require to remain gooey and moist on the inside. In my oven it’s 12min exactly, but you can try 1 cookie in yours for 10min and see if that’s enough once it has cooled down completely. They will be super soft when you take them out of the oven and you won’t be able to lift them.
If you like peanut butter you could also stuff these with peanut butter like I did on this recipe for a more decadent result (if that’s even possible!).
- 200 g brown / demerara sugar
- 225 g all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 4 tbsp unsweetened cocoa powder
- 125 g unsalted butter melted and cooled to room temperature
- 2 tbsp honey
- 1 egg
- 120 g 70% dark chocolate couverture chopped from a bar or chips
- to taste coarse sea salt
- Mix all the dry ingredients with a whisk or spatula until you can't see any lumps from the cocoa powder.
- Add the rest of the ingredients except the chocolate chips and sea salt and mix throughly
- Add 100g of the chips into the dough.
- Make small dough balls and then press them down a bit and lay them on top of an oven tray with baking paper. Top them with the extra chips and coarse sea salt. Press a bit to stick them.
- Cook in a pre-heated oven at 180C for 10-12 min or until they cool down completely and are still gooey but don't fall apart.