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
375 g icing sugar, sifted
100 g cocoa powder, sifted
1 Tbsp. cornflour
1 large egg, plus 2 large egg whites
2 tsp. vanilla extract
175 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
