Ingredients
- 115 g salted butter, at room temperature
- 110 g dark or light brown sugar
- 100 g caster sugar
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract
- 180 g plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp flaky sea salt or kosher salt
- 200 g coarsely chopped dark chocolate
Preparation
Step 1
Cream the butter, brown sugar and caster sugar just until smooth and creamy then beat in the egg and the vanilla.
In another small bowl, whisk together the flour, baking soda, and salt.
Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust).
Cover and chill the cookie dough until firm (preferably overnight).
Preheat the oven to 180°C. Line two baking trays with baking paper or silicone baking mats.
Form the cookie dough into small rounds (about an inch in diameter or the size of walnuts).
Place the rounds about 5cm apart on the baking trays and press down the tops to flatten them so they are no longer domed and the dough is even.
Bake the cookies for ten minutes, rotating the baking tray midway during baking until the cookies look about set, but are not browned.
Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown (doing this will keep the centres chewy and fudgy).
Remove from the oven and let cookies cool.
Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.