Small Batch Double Chocolate Chip Cookies

Ingredients

60g unsalted butter, at room temperature

50g granulated sugar

25g brown sugar

1 egg yolk, at room temperature

½ tsp vanilla bean paste or vanilla extract

45g all-purpose flour

20g dutch cocoa

¼ tsp baking powder

¼ tsp salt

100g chocolate, chopped (I used half milk and half dark)

Flaky Sea Salt to finish (optional)

Preparation

Preheat oven to 350°f / 180°c. Line a sheet pan with parchment paper.

In a bowl using an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy. Add the egg yolk and vanilla and mix until combined.

Add the flour, cocoa, baking powder and salt and mix to combine with the mixer. The mix may look sandy or dry at the beginning but it will come together.

Add the chocolate and fold in to combine with a spatula.

Divide the dough into four balls, each weighing about 75g. Roll into balls and arrange evenly on the baking sheet.

Bake the cookies for 12-13 minutes until set around the edges. Remove from the oven and bang the sheet down on the counter. Round off the cookie cutters using a large cookie cutter if desired. Finish with flaky sea salt if using.

Leave the cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack and allow to cool completely.

Store any leftover cookies in an airtight container at room temperature.

Notes: If you would like to make these into slightly larger cookies, divide the dough into 3 balls, each weighing about 100g and increase the baking time to 13-14 minutes.