Ingredients
50g granulated sugar100g dark brown sugar
70g light brown sugar
125g salted butter, softened
1 egg
Double shot espresso or 60ml very strongly brewed coffee
200g plain flour
75g cocoa powder
1/4 tsp bicarbonate of soda
1 tsp baking powder
1 tsp Cornish Sea Salt Flakes, plus extra for sprinkling
85g dark chocolate, chopped into chunks
75g white chocolate, chopped into chunks
Instructions
- Put the sugars to a bowl with the butter and beat with an electric whisk until light and fluffy.
- Add the egg and coffee from Two Chimps and mix well.
- Sift together the flour, cocoa powder, bicarbonate of soda and baking powder and add this to the wet mixture along with a pinch of Cornish Sea Salt Flakes. Mix gently until everything is incorporated.
- Fold in the chocolate, then chill for at least 1 hour.
- Heat the oven to 180C/160C fan/gas 4.
- Line two large baking trays with baking paper and roll the mixture into 14 balls. Place on the tray, leaving space between them for spreading. Sprinkle on a little extra sea salt and press the flakes down gently.
- Bake the cookies for 12-14 minutes, then remove from the oven, tapping the tray firmly on the work surface to flatten out the cookies. Leave to cool for 10 minutes before transferring the cookies to a wire rack to cool completely. Finish with a final pinch of Cornish Sea Salt Flakes.
