I don’t think much needs to be said here. Big gooey chunks of dark chocolate, soft vanilla salt-flecked dough, rolled into rounds and baked in the oven for less time than it takes to fiddle around trying to open a packet of biscuits from the shops.
I’m not a big-time cookie lover, rarely do I ever have my hand in the cookie jar, but there is something about soft-centred, chewy cookies straight from the oven that makes me weak at the knees. This recipe is deliciously foolproof and the resulting cookies are dangerously moorish.
115g organic unsalted butter, at room temperature
¼ cup cane sugar
2/3 cup dark brown sugar
1 vanilla bean, scraped – ½ tsp vanilla extract can be used here
1 free range, organic egg, at room temperature
1 cup plain flour
1/3 cup coconut flour
½ tsp bicarbonate soda (baking soda)
1 tsp sea salt
1 cup dark chocolate, coarsely chopped
In the bowl of an electric mixer, cream the butter and sugars until smooth and fluffy. Add the egg, beating well to combine. Add the vanilla seeds and mix to incorporate.
In a separate bowl, mix together the flours, bicarb soda, and salt. Sift the flour mixture into the creamed butter and sugar. Mix quickly to form a dough. Add the chocolate chunks and knead lightly until the dough all comes together.
Wrap the cookie dough in plastic wrap and pop into the fridge to chill until firm – the dough is best when left overnight to firm up.
When ready to bake, preheat the oven to 180C. Line two baking trays with baking paper.
Roll the cookie dough into small balls, about the size of a walnut. Place the balls of dough on the trays leaving space between each of them.
Gently press down on top of each cookie to flatten a little then pop into the oven to bake for 10-12 minutes – rotating the baking tray at the 5 minute mark. Bake until the tops of the cookies are lightly golden. Be careful not to over-bake otherwise your cookies will lose their soft and chewy centres.
Remove from oven and let cool slightly.
Makes 24 cookies
*Note: These cookies can be stored for up to five days in an air-tight container. The un-baked dough can be stored for up to one week in the fridge or 1-2 months in the freezer.