Intense chocolate cookies
(Adapted from Intense chocolate cookies from Nigella Express, quantities and method slightly changed. Results in 12 large cookies)
125 gram dark chocolate, chopped
150 gram flour
30 gram cocoa, sifted
1 tsp bicarbonate of soda
125 gram salted butter, softened
60 gram light brown sugar
60 gram caster sugar
1 vanilla bean, seeds scraped out
1 free-range egg, cold from the fridge
200 g dark and white chocolate chocolate, cut in chunks
Preheat the oven to 170 degrees C.
Melt 125 gram of dark chocolate in the microwave.
Combine flour, cocoa, bicarbonate of soda and salt in a bowl.
In the bowl of your mixer, cream butter and brown and white sugar until light and fluffy. Change to slow speed and add the melted chocolate. At the same speed, add the vanilla seeds and the egg. Let it blend in well. Remove the bowl from the machine and by hand mix in the flour mixture. Finally add the chocolate.
Scoop out 12 balls of the cookie dough and divide them between two baking sheets covered with baking sheet paper, without flattening the cookies.
Let the cookies bake for 18 minutes. A skewer should come out semi-clean and not wet with batter. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Don’t forget to save the vanilla bean for your own vanilla sugar. Just put it in a jar together with caster sugar.