These decadent and moreish dark chocolate cookies are so easy to make because there's no electric whisk required - just a bowl and a spoon (or use a large balloon whisk for an equally low-fi option). Ready from start to finish in just 30 minutes, so perfect for when the need for something sweet hits and needs to be satisfied right away.
The sprinkling of sea salt on top elevates this chocolate chip cookie recipe a notch further, balancing the sweetness and the bitter dark chocolate. As they have no flour in them they are naturally gluten-free too, and melt-in-the-mouth tender. Fabulous served warm and gooey with a hot cup of tea or an espresso for dunking.
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Yields:
16 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
184
Ingredients
375g
icing sugar, sifted
100g
cocoa powder, sifted
1Tbsp.
cornflour
1
large egg, plus 2 large egg whites
2tsp.
vanilla extract
175g
dark chocolate chips
Sea salt flakes, to sprinkle (optional)
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment.
Step 2
In a large bowl, mix icing sugar, cocoa, cornflour and 1tsp salt. In a jug, combine egg, egg whites and vanilla.
Step 3
Mix egg mixture into dry mixture (don’t worry, it will come together) and fold in chocolate chips.
Step 4
Space heaped tablespoons of dough 5cm apart on the baking sheets. Sprinkle over a little sea salt, if using. Bake for 14-16min until puffed up and cracked. Cool on the baking sheets; remove using a palette knife.
I'm not a dark chocolate fan, can I use another kind?
Absolutely, if you prefer milk or white chocolate chips use those instead, or a mixture!
Would these make a good dessert?
A cookie or two served with a hot cup of espresso makes a fabulous way to end a meal, but if you want to take these a step further you could turn them into decadent s'mores ice cream sandwiches.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
