Ingredients
Equipment
Method
- Preheat oven to 160°C fan (320°F) or 170°C conventional (338°F). Line a baking tray with parchment paper.
- Melt the chopped chocolate and butter together in a heatproof bowl over simmering water (double boiler), stirring until smooth. Remove from heat and stir in vanilla. Let cool slightly.225 g dark chocolate, 56 g butter, 1 tsp vanilla extract
- Using an electric mixer, beat the eggs and both sugars on high speed for about 5 minutes until very pale, thick, and fluffy.2 large eggs, 100 g caster or granulated sugar, 90 g Demerara or raw sugar
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.95 g plain (all-purpose) flour, 2 Tbsp cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 85 g dark or milk chocolate chips
- Gently fold the slightly cooled chocolate mixture into the whipped egg mixture until just combined.
- Carefully fold the dry ingredients into the wet batter until no flour streaks remain. Do not overmix.
- Scoop tablespoon-sized balls of dough onto the prepared tray, spacing them well apart. Bake for 12-14 minutes until set and crackly on top but soft inside.
- Cool on the tray for 10 minutes, then transfer to a wire rack. Sprinkle with sea salt immediately after baking, if desired.
Notes
Success Tip: Whipping the eggs and sugar to a thick, ribbon stage is crucial for the perfect chewy-fudgy texture. Don't rush this step.