Fusing together brownies and cookies, this dessert features the richness of dark chocolate that is balanced with a touch of sea salt. A perfect treat for anyone with a sweet tooth!
prep time
cook time
ingredients
Melt 230g of chocolate, butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth. Remove from the heat and let cool slightly.
Whisk together the flour, baking powder, and salt in a small bowl to combine.
Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 50g of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
Preheat the oven to 170°C and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing them 1-inch apart. Bake for about 10-12 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and cool completely.
