Sea Salt Chocolate Cookies
Perfect for a sweet craving, these two big cookies will satisfy any possible chocolate desire you might have. Slightly crunchy but incredibly soft, they have an hazelnut spin that gives them depth.
Equipment
- Oven
Ingredients
- 50 g plain flour
- 10 g cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp bicarbonate of soda
- pinch fine salt
- 50 g butter or margarine
- 40 g brown sugar
- 1/4 tsp vanilla extract
- 1 1/2 tsp hazelnut spread
- 1/3 tsp sea salt flakes (or 1/4 tsp of rock salt)
Instructions
- Turn the oven on at 160°C/320°F in fan mode.
- Mix together the powdered ingredients (flour, cocoa powder, baking powder, soda and fine salt).
- In a separate, bigger bowl, whisk together butter, sugar and vanilla until it gets creamy.
- Start adding the dry ingredients a quarter at the time, mixiinguuntil absorbed before adding the next batch.
- Add the hazlenut spread and mix again.
- Divide the mixture into two balls, making sure that they are pretty much identical. Spread them with your hands to make a circle of approximately 7-8cm.
- Place on a baking sheet/parchment paper making sure that they are at the opposite sides of your tray because they're going to get bigger. Sprinkle with sea salt flakes.
- Place in the oven for 12 minutes. Take them out and ignore the fact that they look uncooked. Really. Nigella makes a point of saying this and still I thought I made a mistake: I did not, trust the process.
- Let them cool down for 5 minutes before transferring them to a wire rack for a further 10 minutes. Use a metal spatula for this and be careful.