Fudgy Chocolate Cookies
Ingredients
- 200g dark chocolate chopped
- 1/2 cup unsalted butter (or coconut oil)
- 1 1/4 cup coconut sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup spelt flour
- 3 tbsp cacao powder
- 1 tsp baking powder
- 1/2 tsp coarse sea salt
Preparation
Preheat the oven to 180C and line one or two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cacao powder and baking powder.
Place the butter and chopped chocolate in a bowl and set over a pot of simmering water to create a double boiler. Stir until the chocolate is fully melted. Remove and set aside.
In the bowl of a stand mixer, whisk together the eggs, sugar and vanilla on medium-high until light and fluffy. Slowly pour in the chocolate mixture.
Sift in the dry ingredients and gently fold until just combined. Be careful not to overmix. Chill for 30 minutes.
Roll 2 tablespoons of dough into a ball and press down gently. Place the cookies on the tray making sure to leave space between each cookie as they will spread when they bake.
Sprinkle each cookie with a little flaky sea salt and then bake one tray at a time for 12-13 minutes.
The cookies will be soft so allow them to cool on the baking tray before removing to cool on a wire rack.
Tips
A higher fat-to-flour ratio with butter and chocolate, brown sugar, and more wet ingredients create a fudgy texture.
Measure ingredients precisely and slightly underbake to achieve the best texture and avoid dryness.
If cookies are dry, store them in a silicone bag with two slices of bread to regain moisture.
Freeze cookies in an airtight container or bag for up to six months if not eating them all at once.
