Home-made biscuits can often be an anti-climax. Too small, too thin, too few. Not this biscuit. The combination of high % cocoa chocolate and sea salt is so sublime you wonder why we have only recently been eating it. They are so moreish that we ate half the biscuits while they were still warm.
If you are on a diet, beware. Makes 8 large cookies
120g unsalted butter
50g soft brown sugar
60g granulated sugar
1 egg yolk, at room temperature
120g plain flour
¼ tsp bicarbonate of soda
¼ tsp baking powder
75g dark chocolate, 64-71% cocoa, roughly chopped into medium pieces
1 tbsp golden granulated sugar, for sprinkling
½ tsp sea salt
Heat the oven 170C/190C non-fan. Line two baking trays with greaseproof paper, and set aside.
Over a low heat, melt the butter in a medium-sized pan. Set aside to cool a little. Next, stir the soft brown and granulated sugars into the butter, then the egg yolk. Sift over the plain flour, bicarbonate of soda and baking powder, and combine into a soft dough.
Fold ½ tsp sea salt and the chopped chocolate pieces into the dough.
Use an ice-cream scoop or a big spoon to make eight balls. Press them lightly onto the baking tray, spaced well apart as the mixture spreads during baking. Over the top of each cookie sprinkle a little golden granulated sugar.
Bake in the hot oven for 15-18 minutes or until the cookies are lightly golden with crisp edges, and the chocolate is melted.
Remove from the oven and leave to cool slightly on the tray before transferring to a cooling rack.
This recipe is by Florence Knight and was first featured in ‘The Sunday Times Magazine’.
5 to remember
un anticlinal – an anti-climax
demasiado/a delgado/a – too thin
demasiado/a pequeño/a – too small
muy pocos – too few
derretido/a – melted