These Chocolate Salted Brownie Cookies are guaranteed to put a smile an Dad's face this Father's Day. Choc full of dark chocolate and with a good salty tang they are sure to please all palates.
Makes 15-20 cookies
65 grams butter, chopped
300 grams dark chocolate, chopped
200g brown sugar
50 grams plain flour
1 tbsp instant coffee (optional)
½ tsp salt
½ tsp baking powder
Sea salt, for sprinkling
Place the dark chocolate and butter in a heat-proof bowl over a saucepan of simmering water. Slowly melt, stirring often until smooth and both the butter and chocolate are fully melted. Set aside to cool for 10 minutes.
Meanwhile, whisk together the flour, instant coffee, baking powder and salt.
In a stand-mixer using the whisk attachment, whisk the brown sugar and eggs until doubled in size and turned pale brown colour. Slowly stream in the cooled butter and chocolate mixter.
Set the mixer speed to low and add the flour, mixing as little as possible to just incorporate. Use a scraper to ensure everything is fully incorporated. If the mixture is stiff, add a tablespoon of water or two to loosen it up.
Cover the mixture and refrigerate for 30 mins to firm up.
Preheat oven to 170 degrees celsius fan-forced. Line three baking trays with baking paper.
Scoop tablespoon sized balls using an ice-cream scoop (or a spoon is fine). Place no more than 9 balls per sheet as they tend to spread when cooked.
Cook for 10-12 minutes. In the middle of baking, remove each pan and bang it on a sturdy surface to deflate the cookie and create a nice crackling effect. (this is an optional step)
Remove from the oven, sprinkle a pinch of sea salt on top of each. Let the cookies cool for 5-10 minutes before transferring to a wire rack to cool further.
Notes: Use the chocolate you would eat. 70% plus is best. You want a bitter chocolate as you’re adding enough sugar to balance it out.