The richness of these ooey-gooey-super-chocolately cookies is tempered (scarcely) by a sprinkling of flaked sea salt. Make in advance if you can for optimum texture; the dough does well with a few hours in the fridge before baking.
(And try not to eat all the dough before it's baked.)
Salted Double Chocolate Cookies
Preparation time: 2 hours
Makes: 10 large cookies (more if smaller)
120g vegan butter
100g caster sugar
50g soft brown sugar
1 tbsp golden syrup
1 fresh vanilla pod, innards of
35g good-quality cocoa powder
30ml soy or almond milk
80g strong plain white flour
1/2 tsp baking soda
1/2 tsp baking powder
175g good-quality vegan chocolate chips (white, milk, or dark- whichever you prefer)
1/2 tsp ground sea salt
A few pinches of flaked sea salt
1./ Using an electric whisk (or a hand whisk and some elbow grease!), cream together the butter and the sugars in a medium or large mixing bowl. Add in the golden syrup, vanilla, and milk, beating the mixture continually as you do. Then mix in the cocoa powder, flour, baking soda, and baking powder, just till well-incorporated (don't over-mix); I prefer to switch to a wooden spoon to mix here. Gently fold in the chocolate chips.
2./ Cover the bowl with cling film and leave the dough in the refrigerator for at least 1 hour. I've cooled the dough for up to 6 hours with great results, so if you have time to let the cookies chill more, do so.
3./ Preheat your oven to 175 degrees Celsius. Grease and line a large baking sheet.
4./ When the dough is chilled, scoop out spoonfuls of it and roll into even-sized balls. Place these onto your prepared baking sheet and squish the balls down slightly with the back of your spoon; sprinkle each one with a little flaked sea salt. Don't place the balls too close to one another- they'll spread quite a bit in the oven.
5./ Place the cookies into the hot oven for around 12 minutes, or till they seem slightly dry to the touch. Remove and set aside to cool for at least an hour. The cookies will be fragile until they're mostly cooled, so resist eating them till then.
Until next time...