CHEWY CHOCOLATE COOKIES

These are everything I want in a chocolate cookie – super easy to make with no chill time, a little bit chewy and a little bit puffy. I roll mine in sugar for a slightly crunchy finish – feel free to add a raw sugar or a sanding sugar for a more sparkly finish.

PREP TIME: 30 MINUTES 15 MINUTES MAKES:

BAKE TIME: 20

• 300g plain flour

• 50g Dutch process cocoa powder, sifted

• Pinch of salt

• ¾ tsp baking soda

• 225g butter, at room temperature

• 200g brown sugar

• 100g white sugar

• 1 size 8 egg (50g not including the shell), at room temperature

• 1 tsp vanilla bean paste or vanilla extract

• White sugar for rolling

Preheat the oven to 180°C bake. Line three baking trays with baking paper.

1. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugars until light and fluffy, 3-4 minutes. Add the egg and vanilla and beat until combined. Add the flour and cocoa mixture and beat on low until just incorporated.

3. Using a cookie scoop, scoop 2 tbsp of mixture at a time (about 40g). Roll into a ball using your hands, then roll generously in granulated sugar. Place on the baking tray, leaving room to spread (I had 8 cookies per baking tray).

4. Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.

5. Store cookies in an airtight container at room temperature for up to 5 days.