INGREDIENTS
1/4
PREPARATIONS
Preheat the oven to 180 C.
Place the butter and chocolate into a
heatproof bowl and set over a pan and gently simmering water.
Allow to melt, stirring occasionally
until fully melted. Remove the bowl from the heat and set aside for the
moment.
In the bowl of a stand mixer fitted with
the whisk attachment, or using an electric hand mixer, whisk together
the eggs and sugars, on medium-high speed, for exactly 5 minutes.
Once the eggs have been mixing for
exactly 5 minutes pour in the chocolate mixture and mix for a minute or
so to combine.
Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps.
Add the dry ingredients and mix very
briefly just until combined. Use your spatula to give one last mix,
scraping the bottom of the bowl to make sure everything is evenly
combined.
Use a ice cream scoop to form the
cookies. The batter will be a little on the wet side, so invert the
cookie scoop just above the baking tray to avoid spills.
Make sure to leave plenty of space
between each cookie as they will spread. Sprinkle each cookie with a
little flaked sea salt before placing into the oven and baking for 12
minutes.
The cookies will come out of the oven
with that wonderful crinkled look and slightly domed. They will collapse
a little as they cool but this helps form that perfect fudgy center.
The cookies will be very soft so allow
them to cool on the baking trays for at least 20-30 minutes before
removing from the tray to cool completely. These cookies will keep for
4-5 days but will be best within the first 3 days.