Hello Everyone! Before I dive into today’s recipe, I just want to let you know that I may not be posting up a recipe next week Tuesday as I will be away from Saturday to Tuesday evening (I say ‘may’ only because depending if I can write up a post in advanced or even write one the night I get back, but may be to tired for that). This also means that Jialing and I won’t be having our fortnightly Muffin Making Monday because well, Monday I will be on a road trip back to base camp. I will be heading to the Red Centre of Australia exploring the rugged outback beauty and taking in all the richness in Aboriginal culture. For a person who loves adventure but hates camping, it’s going to be an experience, and I don’t know whether I am looking forward to or will regret looking forward to a weekend of 38-42 degree celsius weather over at Alice Springs/Uluru…
Anyway, you’ll probably hear more of that on next week’s post I presume, so let’s get back to the point of tonight’s post. So as you know from my previous post, Jialing’s actual birthday was on Tuesday. On Monday she came over and baked herself some birthday cupcakes, gluten free chocolate cupcakes I believe. Anyway, as usual, I didn’t want to just sit around and watch her bake, so I decided to bake too! Just something simple to kill time and something that I could easily take to work because I wasn’t keen on having them all to myself – and so I decided on baking some cookies. I wasn’t sure of what I wanted to make at first, until I stumbled upon Martha Stewart’s recipe for Double Chocolate Chunk Cookies. It was so convenient because I practically had every ingredient in my pantry, except of course the chocolate and I was a little short on cocoa powder as well. When I got to the chocolate/lollies section at Coles, I was unsure of what chocolate to get for the cookies. The original recipe uses milk chocolate, but I personally don’t really like milk chocolate – I like them dark… Just like my men (just kidding)! If you know me, I never fail to finish a sentence, be it my own or a friend’s, like that! Just as how I finish a sentence breaking out into a song if the first part resembles lyrics to a song I know. Anyway, got side tracked there, as I was browsing through the dark chocolates, I came across Lindt’s Sea Salt Caramel Dark Chocolate. I knew instantly that these bad babies are going into my cookies. And I’m glad I got them! They did not overpower the double chocolate flavour of the cookies, but instead they gave just a subtle hit of saltiness and oozy gooey caramel. Soft and moist on the inside, crunchy on the outside. I am actually salivating now just typing that!
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 15 COOKIES
- 2 large free range eggs
- 1 cup plain flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 200g Lindt Sea Salt Caramel dark chocolate (or any other kind of chocolate), 100g coarsely chopped, 100g cut into chunks
- 100g unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)*
*The original recipe adds 1/2 tsp of salt, but because I am using a chocolate that already has sea salt in it, I lessened the amount of salt a little bit – or I guess depending you can ignore the salt completely. My cookies did not turn out to be very salty in the end anyway.
- Preheat oven to 160C.
- Add the flour, cocoa powder, baking soda, and salt into a medium bowl and whisk together until combined. Set aside.
- Melt coarsely chopped chocolate together with the butter in a small heatproof bowl set over a pan of simmering water, or in the microwave for about 30-45 seconds. Stir to combine the mixture.
- In a large bowl, add the sugar, eggs, vanilla, and the chocolate mixture. Using a handheld electric mixer, mix on medium speed until well combined combined. Then reduce the speed to low and gradually mix in the flour mixture. Once combined, fold in chocolate chunks using a spatula.
- Scoop the batter onto a baking tray lined with baking paper (as Martha’s recipe goes, I used an ice cream scooper to measure out my cookie batter). Leave about a 2-cm gap between the cookies as they will flatten out while baking in the oven.
- Bake until cookies are flat and the surfaces begin to crack (about 15 minutes). Once done, remove from the oven, lift the baking paper from the tray and transfer the cookies to a wire rack. When you remove the cookies from the oven, you will notice that they are a bit soft – this is normal as they will start to firm up when they cool down. So be careful to not assume they are underdone and risk over-baking them.
- Let them cool for about 5-10 minutes. Cookies can then be stored in an airtight container at room temperature for up to 3 days.
I mean, just look at that caramel goodness trying to peak through the cracks! As I mentioned above, I brought these bad boys into work the next day and they were a crowd pleaser! My boss Max (who by the way, just got back from Bali that day and said he’d have half because he’s on a “diet”), had a whole cookie to himself and was practically having foodgasms. I don’t blame him, they were THAT good. Everyone in the office loved it, but not enough for a second helping, or maybe because they were just so sinful, they couldn’t bring themselves to have another – except for my community manager James. He was quick to ask for another cookie before he stepped into a meeting, and before I left for the day.
If you want to attempt making these cookies – I HIGHLY recommend the sea salt caramel by Lindt! Even if it’s just eating them on their own. Too good!
– Ally xx