Salted Chocolate Chip Cookies
Excellence 70% Bar 100g
14 - 16 people
- 250 g plain flour
- 1 tsp sea salt
- ½ tsp baking powder½ tsp baking powder
- ½ tsp bicarbonate of soda
- 175 g unsalted butter, at room temperature
- 130 g soft light brown sugar
- 115 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 200 g Lindt Excellence 70% Cocoa, roughly chopped
Preheat the oven to 180°C/160 Fan/Gas 4. Line 3 to 4 large baking sheets with greaseproof paper.
Mix together the flour, ½ tsp salt, baking powder and bicarbonate of soda and set aside.
Beat together the butter and sugars in a stand mixer on medium-high speed for 3-4 minutes until pale and fluffy (scraping down the sides of the bowl as needed) - you could do this by hand in a large mixing bowl but it will take a little longer.
Beat in the egg followed by the vanilla extract and flour. Mix until you have a smooth dough. Stir in the chopped chocolate until evenly distributed throughout the dough.
Using a standard ice cream scoop, scoop out balls of the dough onto the prepared baking sheets. Make sure they are well spaced (about 5cm/2 inches) apart. Sprinkle evenly with the remaining ½ tsp of salt.
Bake in the oven for 12-15 minutes - turning the trays halfway through - until the edges have set.
Leave to cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling completely.
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