The idea for these cookies came when I couldn’t decide between baking brownies or cookies one day. So, I merged the two. The dough is super soft, so much so, that it needs a quick stint in the freezer to become scoopable. The result is absolutely addictive: a soft, molten brownie centre, with a crispy outside. Totally decadent!
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50g butter
160g dark chocolate
2 eggs
150g sugar
1 tbsp vanilla extract
60g flour
¼ tsp baking soda
2 tbsp cocoa powder
¼ tsp salt
120g white chocolate
fleur de sel
Makes 8 cookies – Prep: 30 min – Freezer: 30 min – Oven: 15 min
Cut the butter into cubes and put in a small saucepan. Roughly chop the chocolate and melt with the butter in a bain marie.
In a bowl, mix the eggs with the sugar until pale. Add the vanilla extract and the melted chocolate and mix.
In a separate bowl, combine the flour, baking soda, cocoa powder and salt. Fold through the liquid ingredients with a good pinch of fleur de sel.
Chop the white chocolate into chunks and fold through the dough – it will be very runny.
Put the dough in the freezer for 30 minutes, so that it become scoopable.
After 30 minutes, preheat the oven to 175°C fan.
Take the dough out the freezer. Using an ice-cream scoop, scoop up balls of dough and put them on a baking tray lined with baking paper – leaving about 8 cm between them, as they will spread a lot.
Bake in the preheated oven for 15 minutes until the cookies are crispy on the edges, but still very soft in the middle.
Take out of the oven, sprinkle with a bit of fleur de sel and leave to cool completely on the baking tray before serving.
STORAGE: These will keep in a cookie tin for 4 days.
