What’s up… Do you like cookies? How about rich, dark chocolate and gooey caramel? Are you the type of person who believes that a pinch of sea salt makes the world a better place? Well then I’ve got something for you.
I had this idea of creating the richest, chewiest double chocolate cookie and lovingly load it with salted caramel, so that’s what I have been working on for the past few weeks. I think it took me 7 attempts. 6 attempts with 6 delicious results, but not exactly what I wanted. I wanted what you’re looking at right now, and it turns out that 7 attempts is what it takes sometimes. NBD.
The Double Chocolate Cookies (makes 8-10)
- 150 grams of muscovado sugar
- 50 milliliters of extra virgin coconut oil
- 2 tablespoons of almond milk
- 2 tablespoons of agave nectar
- 15 grams of raw cacao powder
- 80 grams of spelt flour
- 30 grams of chocolate chunks
- 1 teaspoon ground chia
- 1 teaspoon vanilla bean powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Approximately 8 salted caramels
- 1 pinch of sea salt flakes per cookie
Preheat your oven to 175 C. Melt the coconut oil so that it’s clear. Cream with muscovado sugar, milk, agave nectar and cacao powder. Stir in the chocolate chunks. Add the remaining ingredients all at once and mix well. / Line a baking tray with parchment paper and scoop out the cookie dough. Roll into balls, place on tray and press down with your thumb as pictured below. Bake for 10 minutes. As soon as the cookies come out of the oven, grab your caramels and stretch them out so that they can be placed on top of the cookie where they will melt. Sprinkle with sea salt flakes and let cool before serving with a cup of espresso.