Ingredients
Equipment
Method
- Set your oven to 160ºC (320ºF) for fan ovens or 170ºC (338ºF) for conventional ovens. Line a large baking tray with parchment paper.
- Place the chopped dark chocolate and butter in a heatproof bowl. Melt them together over a pan of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth. Stir in the vanilla extract.225 g dark chocolate, 56 g butter, 1 teaspoon vanilla extract
- In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Whisk for about 5 minutes until the mixture is very pale, thick, and fluffy.2 large eggs, 100 g caster or granulated sugar, 90 g Demerara or raw sugar
- Sift the flour, cocoa powder, baking powder, and salt into a bowl. Stir in the chocolate chips to ensure they are evenly distributed.95 g plain all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, 0.25 teaspoon salt, 85 g dark or milk chocolate chips
- Gradually and gently fold the melted chocolate mixture into the whipped egg mixture. Use a slow motion to keep as much air in the eggs as possible.
- Carefully fold the dry ingredients into the wet batter using a spatula. Stop as soon as no streaks of flour remain to avoid deflating the batter.
- Scoop tablespoons of the thick batter onto the prepared tray, leaving plenty of space between them as they will spread. Bake for 12-14 minutes until the tops are crackly and the edges are set.
- Remove from the oven and sprinkle with a little sea salt if desired. Let them firm up on the tray for 10 minutes before moving them to a wire rack.
Notes
Ensure eggs are at room temperature and whisked with sugar to the ribbon stage for that signature crackly top. Do not overbake; allow the soft cookies to firm up on the tray for 10 minutes.
