These babies are as much brownie as they are cookie.
And since cookies + brownies happen to be two of my favourite things to eat (like, ever), putting them together and having a brownie-like-cookie is right up my alley.
So when I saw this recipe on Bake or Break it went right onto my “to-bake” list.
Then one of those perfect-coincidence moments happened. Someone from Lindt emailed me asking if I’d like to be sent some Excellence bars to bake with.
Well, of course I did. I love Lindt. And the bars she sent me? The ones with a touch of sea salt.
It was kind of perfect, like these cookies were just begging to be baked.
So baked they were. But instead of the chocolate chips called for in the original recipe, I chopped up the salted dark Lindt chocolate inside.
And the cookies were awesome. So fudgy and decadent!
I love the way that sea salt makes flavours pop, particularly chocolate, so for me, this whole thing is the perfect, gooey, chocolate, salty/sweet, brownie/cookie combination.
And they are just as good when they are cooled and chewy as they are when they are warm and melty!
- 300g dark chocolate, chopped (11 oz)
- 30g unsalted butter (1 oz)
- 2 eggs
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup plain flour
- ¼ tsp baking powder
- ¼ tsp sea salt (plus extra, for sprinkling)
- ⅓ cup chocolate chips (I used a Lindt Sea Salt Excellence Bar, chopped)
- Preheat the oven to 180 C (350 F) and line trays with baking paper.
- Place the chopped chocolate and butter in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each burst, until chocolate and butter are melted, smooth and combined.
- Whisk in the sugar. Whisk in the eggs, one at a time, until incorporated.
- Add the flour, baking powder and salt, stirring to combine.
- Allow the dough to cool a little, then stir in the chocolate chips.
- Chill the dough in the fridge for 15 minutes.
- Use a cookie scoop to drop balls of dough onto the prepared trays. Sprinkle each cookie with a little sea salt (optional and to taste).
- Bake for 8 - 10 minutes, until the edges of the cookies are slightly cracked.
- Allow to cool before removing from trays. Makes about 20 cookies.
- Happy baking!
Adapted from Ghirardelli, via Bake or Break.