Salted Chocolate Cookies

Dark chocolate and sea salt, what’s not to love.

These biscuits are decadently rich with dark chocolate and sea salt flakes. A nice easy cook for kids to try.

We used fine dark cocoa powder and dark belgian chocolate drops for that little bit of luxury but use what ingredients you have to hand.

Method

1. Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 180°C.
2. Mix the icing sugar, cocoa powder, cornflor and 1 tsp salt into a large bowl.
3. Whisk the egg, egg whites and vanilla extract.
4. Mix the wet ingredients into the dry ingredients and fold in the chocolate chips.  It’s quite a stiff mixture, it will come together.
5. Line a baking sheet with parchment paper.  Place heaped tablespoons of dough 5 cm apart on a baking sheet.
6. Sprinkle over a pinch of sea salt, if you wish.  Makes about 15 cookies. We cooked in two batches.
7. Bake for 14 to 16 minutes until they have puffed up and crackled on top.
8. Leave to cool for 5 minutes on the baking tray before moving carefully with a spatula to wire racks to cool completely.
9. The biscuits will keep in a airtight container for a couple of days.