Ingredients
makes 10 cookies
- 115 g butter
- 150 g Blend protein flour
- 100 g dark brown sugar
- 50 g caster sugar
- 1 egg, plus 1 yolk
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp fine sea salt
- 150 g dark chocolate, in chunks
- flaky salt, to finish
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Brown the butter in a pan until nutty and amber, then cool for 10 minutes.
- 2
Whisk the browned butter with both sugars, then the egg, yolk and vanilla, until glossy.
- 3
Fold in the flour, baking soda and salt, then the chocolate chunks. Chill the dough 20 minutes.
- 4
Roll into 10 tall balls and space on a lined tray. Bake at 180°C for 11–12 minutes, until the edges are set but the centres still look underbaked.
- 5
Finish with flaky salt and let them set on the tray 10 minutes — they finish baking as they cool.
Baker’s tipFor the molten centre, press an extra chunk of chocolate into the top of each ball before baking.
