PLATE_BEST_adj_sml2Yikes! It’s 2016, and already I’m behind the eight-ball! This summer I had every intention of posting dozens of salad recipes, icy poles and ice creams, but alas, I barely had time to make Christmas gifts, let alone test new recipes. One gets caught up in the busy-ness of the season and before you know it, it’s mid-January and nary a salad in sight! It’s fortuitous then, that I have this recipe up my sleeve. These cookies have been on stand-by for months, just waiting for their opportunity to shine.


Featured once already on this blog, I have felt for some time that these decadent cookies were worth sharing again, but with less chilli (and no lime). Lindt has caught onto it, but most people outside of Asia probably don’t understand the need to pair sugar with chilli and salt, so here they are – reverse-engineered for the western palate. There have been mixed reactions to the pinch of chilli I still throw in … some want more kick, some want none. Whether or not you leave it in, is entirely up to you!


Coming a close second to my all-time favourite peanut butter choc chip cookies, these are a popular and elegant addition to any shared lunch or dinner with friends (forget the salad!). The mix doesn’t make a huge batch, so that even if you don’t get around to sharing, they won’t hang around for long!


Salted Dark Chocolate Cookies
I’ve made several batches of these, and can say with some certainty that 70% dark chocolate works best, for that soft brownie texture. If you like your cookies slightly less dark, you could substitute some of the cocoa for tapioca starch instead. I like mine with a pinch of chilli powder, but if you’re not that way inclined, then by all means, leave it out!

Makes about 24 cookies

200g (8oz) dark chocolate (70% cocoa)
60g (4 tablespoons) unsalted butter
2 medium eggs
120g (2/3 cup) caster sugar
20g (just less than 3 tablespoons) cocoa powder (or starch such as tapioca)
½ teaspoon baking powder
1/8 teaspoon chili powder (optional)
Pinch salt
150g (2/3 cup) dark chocolate chips
Coarse sea salt, crushed (for sprinkling)

In a bowl set over a pan of simmering water, gently melt together the chocolate and butter until smooth and set aside to cool slightly. In a separate bowl with a whisk or electric mixer, beat together the eggs and sugar until thick and creamy and then fold in the melted chocolate. In small bowl, sift together cocoa, baking powder, chili powder and salt; stir into chocolate mixture. Gently mix in chocolate chips.

Chill the dough for about an hour and then preheat the oven to 180C/350F. Line a baking tray with non-stick paper or a silicon mat.

Scoop dough by level tablespoon, then roll into balls. Place balls on lined baking sheet; sprinkle with crushed sea salt, and flatten slightly. Bake for about 10 – 12 minutes until firm and shiny. Allow to set a little before transferring to a wire rack to cool.

Adapted from my Choc-Chilli Brownie Cookies

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