These Salted Double Chocolate Cookies marry sweet and salty together perfectly in one fudgy, soft cookie. With cocoa powder AND milk chocolate chips, you are bound to fall head over heels for these!
What would you tell your 18 year old self?
I would tell her to give less of a damn what people think of you and to cut any negative people out of your life even if they are family members.
I ask because I had an interesting chat with my mum a few weeks ago. About how she is glad that I realised pretty young that it doesn’t matter what people think of you. She wishes that she had realised as young as me because it would have stopped a lot of ill feeling she had when she was young and pregnant with me.
It was the strangest thing for me… one day I cared what people thought of me and wanted to be super nice and for everyone to like me etc… then I woke up the next day and thought “You know what, no random person has the right to make me feel rubbish because of their opinion of me or what I do”
LIFE CHANGED FOREVER!
Honestly, if I could give anyone one piece of life advice it would be to care less. It’s so freeing; I’m a few years in and it’s the best, most weightless feeling. I only care about people who care about me; so mum, dad, my brother, fiancé and friends. Anyone else, related or not, I don’t care.
I refuse to be anyone’s doormat. If you’re going to treat me or my family badly, you’re out. I sat and had a Facebook cull last year and it was the best thing ever! Then I blocked all their numbers on my phone too because life is hard enough and I have no time for negativity and users. You know the ones; they type of person who only rings when they want something, but you’re not good enough to be invited out socially. No thanks, I’ll go out with people who aren’t two faced.
You know what else is life changing? These Salted Double Chocolate Cookies. I can be a little hit and miss with the whole salty/sweet combo, but these cookies? SUBLIME!
Dark cocoa powder and milk chocolate chips contrast with salt flakes to create a taste sensation in every bite. I have totally fallen head over heels for these cookies salty sweetness and all!
There’s quite a bit of cocoa powder in these cookies so they’re not overly sweet, which works just perfectly with the salt flakes I added in. The sweetness comes from light brown sugar and melty milk chocolate chips. These are very well balanced cookies if I do say so myself!
I don’t know why it took me so long to experiment with salted chocolate because I adore salted caramel… so glad I finally got round to it though because these cookies are something else!! They are soft, chewy, filled with chocolate chips and sprinkled with a few extra salt flakes for some crunch. I also adore the colour and how rich and fudgy they look. I am swooning all over again thinking of how delicious these are; hope you enjoy!
Salted Double Chocolate Cookies
Ingredients
- 1 cup (140g) plain/all purpose flour
- 3/4 cup (75g) dark cocoa powder
- 1 tbsp cornflour/cornstarch
- 1 tsp bicarbonate of soda/baking soda
- 1 tsp sea salt flakes
- 1 cup (175g) milk chocolate chips
- 1 3/4 sticks (200g) unsalted butter, at room temperature
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- Extra salt flakes for garnish, optional
Instructions
- No need to preheat the oven yet, the dough needs to chill. Place flour, cocoa powder, cornflour, bicarbonate of soda, salt and chocolate chips into a medium sized bowl and stir to combine.
- Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium speed.
- Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix on medium speed for 1 minute, or until well incorporated.
- Tip in your flour mixture and mix on low until a soft dough forms.
- Tip into the bowl you measured your flour in and cover with cling film. Place the dough in the fridge to chill for at least 6 hours, I just leave it overnight.
- Once chilled, preheat the oven to 180C/350F and line 2 baking trays with a Silpat/silicone mat/grease proof paper.
- Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart on the trays and press each ball ever so slightly with the palm of your hand, so they don't roll away!
- Place in the oven for 9-11 minutes until the edges are firm to the touch, but the middles look soft. In the light of the oven, the whole cookie will look mostly matte, but softer in the middle.
- Leave to cool on the trays completely before transferring to an airtight container to store. Salted Double Chocolate Cookies will keep at room temperature for 5 days.
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Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
