The way I would describe myself is someone who mostly tries to eat healthily and have a balanced diet. The key word is “balanced”, because there are days when I could simply use my cookies as a spoon to eat ice-cream.
These are my go-to cookies when I need something more indulgent. They are the perfect combination of deliciously warm and gooey in the middle, with a crunchy bite on the outside. I love dipping them in my tea on a cold evening or crumbling them in my ice-cream in the summer.
They are vegan-friendly, if you use appropriate chocolate, and can be made in minutes.
Salted Dark Chocolate Chip Cookies
My favourite chocolate chip cookies, perfect for an indulgent evening in with a mug of hot chocolate.
Ingredients
Equipment
Method
- Preheat the oven to 190C, fan setting.
- Melt the coconut oil over a low heat or in the microwave, but do not let it boil.
- In a bowl, mix the sugar, flour. baking powder and salt.
- Pour the milk and coconut oil into the bowl and mix well with your hands, until a thick mixture forms.
- Add the chopped dark chocolate into the mixture.
- Shape the dough into 6 balls.
- Lay a sheet of greaseproof paper onto the baking tray. Place the balls onto the tray, spacing them out evenly, and flattening them out into a round cookie shape.
- Bake for 10 minutes.
- Take the cookies out of the oven and let them rest for 5 minutes.
- Enjoy!
If you are using salted dark chocolate, there is no need to add salt to the dough.
Tip: The cookies will expand in the oven, so leave plenty of room between them.
Notes
These cookies are best enjoyed fresh, as they have a chewy middle with melted chocolate, yet are crunchy on the outside. They are still tasty eaten the next day but if you want that melted chocolate sensation, just make as many as you will eat on the day.