A rich, dark chocolate cookie, perfect with or without the sea salt flakes on top.
60gr AP flour
1/2tsp baking powder
220gr dark chocolate cut into chunks
1/2tsp sea salt
1tsp vanilla extract
1tsp flaky sea salt (optional)
- Sift the flour and baking powder together and set aside.
- Melt the chocolate and butter over a bain-marie. Remove from heat and let cool.
- Beat eggs with sugar and salt in a mixer fitted with the whisk attachment on high speed for about 5 minutes.
- Fold in the melted chocolate and the vanilla extract using a rubber spatula.
- Add the flour mixture and fold in quickly.
- Preheat the oven at 180 C
- Fill a pastry bag. If you don't have one, you can use a spoon just as well.
- Line parchment paper on 2 sheet pans and pipe small cookies (4 cm diam each).
- Add sea salt flakes on top (optional, I don't do it as my kids don't like it)
- Bake for 10 minutes until the edges are set, but the middle is still soft.
- Let cool completely before transferring to an airtight container.
*Recipe adapted from the Tartine Cookbook.
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