I mean dark chocolate and sea salt in cookie format.. do I need to say anything else!

I like my cookies chewy and on the softer side rather than crunchy or crumbly. These are rich, moist and if you can keep your hands off whilst they are cooling for 45mins then when you break them open chocolate pours out of them! yum yum yum!!

Makes 10 medium cookies


  • 100g Unsalted Butter
  • 180g Dark Chocolate (anything over 70% cocoa is good for this)
  • 240g Light Brown Soft Sugar
  • 100g Cup Golden Caster Sugar
  • 2 Eggs
  • 270g Plain Flour
  • 2 Tbsp. 80% Cocoa Powder
  • 1 Tbsp. Espresso Powder
  • 1 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 170g White Chocolate Chips/Chunks
  • 170g Dark Chocolate Chips/Chunks
  • Sea Salt Flakes


Line 2 baking trays with baking paper & pre-heat the over to 178 degrees Celsius.

Chop up the dark chocolate into small pieces and add to a heatproof glass bowl along with the butter. Melt slowly over a pan of simmering water – don’t mix it, just leave it to slowly melt. After about 10 minutes remove from the heat and stir through so it all comes together.

Take a separate bowl (or freestanding mixer) and add in both types of sugar along with the eggs and whisk together for a couple of minutes. Add all the rest of the dry ingredients to the sugar mixture, mix well and then add the melted chocolate & butter. Give it a good mix for 1-2 minutes – I usually just use a mixing machine as it’s much simpler and saves on washing up!

Once it’s all combined pour in the chocolate chunks and mix in with a spoon.

Divide the batter into cookie dough balls on the baking trays – I find the easiest way to do this is using an ice cream scoop as it makes sure they are all the same size! You want to make sure you leave some space between each cookie dough ball so they can spread out while they cook, so around 4 – 5 on each tray.

Once you have your cookie dough balls on each tray pat them down a little and then bake on the middle shelf for 10-12 minutes. Remove from the oven and let cool on the trays for 10 minutes before carefully lifting the baking paper and cooling the cookies on wire racks. Once they are on the racks and have cooled a little sprinkle a few sea salt flakes on top of each cookie.

Allow to cool fully for at least 30 minutes as they will still be a little soft & super hot on the inside.


  • Before chopping your dark chocolate make sure it has just come out the fridge – otherwise it will end up all melting on your hands as you chop it!
  • Stir in the chocolate chunks/chips at the end – don’t use your mixer as you want the chunks to not get broken up.
  • If you don’t have an ice-cream scoop for the batter just use your hands to roll them into a ball.
  • Espresso Powder won’t make your cookies tastes like coffee, it just enhances the intense chocolate flavour.
  • Using a combination of two sugars helps make the cookies chewy and soft and the brown sugar adds great flavour.