Double Chocolate Sea Salt Cookies

by - January 20, 2017

Look at these cookies! Aren't they DIVINE?! 

This cookie is many things. It is chewy and gooey, but crisp on the outside. It's super chocolate-y. It's very moreish (which we will count as a good thing, because more cookies=more happiness). They make your kitchen smell like Willy Wonka owned it. 

It isn't a cakey cookie. While I do like thick, chunky, cakey cookies, thin gooey ones are far superior (in my opinion). Cakey cookies are another challenge for another day. But until then, I will sit back + netflix + chill + cookie-consume.

These cookies get their chew from bread flour, something I learnt off Alton Brown on the food network (see? procrastination does help you learn things). Bread flour is higher in gluten and thus the cookies you get from it have a springy-ness that a 100% all purpose flour cookie will not give you. 

Double Chocolate Sea Salt Cookies 
1/2 cup room temp vegan butter (I like stork)
1/2 cup coconut sugar (or dark brown sugar for a more chewy cookie)
1/4 cup unrefined cane sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pink himalayan sea salt
1/2 tsp vanilla powder
1 tsp instant coffee powder
3 tablespoons aquafaba
1/4 cup bread flour
1/4 cup AP flour
2 tbsp cacao powder
1 bar dark chocolate, chopped (2/3 cup)
1/2 cup chopped walnuts (optional, if not using replace with more chocolate chunks or chips)
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish

Cream the butter and the sugars with an electric beater or stand mixer. Add baking powder, baking soda, sea salt, vanilla powder, coffee powder and aquafaba. Stir until well mixed. Sift in the flour and cacao powder until combined, then fold in the chopper dark chocolate and walnuts, if using. Leave dough in the fridge, overnight if possible (about 12 hours) for the best results. However, if you can’t do this (and want cookies ASAP), chill them for a minimum of 1 hour.

Preheat the oven to 170 degrees C. Spoon scoops of cookie dough onto a prepared baking sheet. Sprinkle with sea salt. Bake until golden, about 11 minutes. Let cool before moving off the sheet, they are fragile when hot! When completely cool, store in an airtight container. Warm it for 10s in the microwave before eating, so it gets gooey again! Makes about 24 small cookies or 12 bigger ones :)

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