Name: Salted Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 375 g icing sugar; 100 g fine dark cocoa powder; 1 tbsp cornflour; 1 egg (large); 2 egg whites (large); 2 tsp vanilla extract; 175 g dark belgian chocolate chips; sea salt flakes (optional)

Salted Chocolate Cookies

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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.

Prep Time 15

Cook Time 30

Total Time 45

Servings: 15 cookies

Course: Baking, Dessert

Ingredients Equipment Method

Ingredients

375 g icing sugar
100 g fine dark cocoa powder
1 tbsp cornflour
1 egg large
2 egg whites large
2 tsp vanilla extract
175 g dark belgian chocolate chips
sea salt flakes optional

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

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

1 Comment

Tom on June 19, 2022 at 2:51 pm

These are amazing! Definitely try them – they’re as good as they sound (if not better!). Thank you Nic!