1 cup Unsalted butter
2 cups All-purpose flour
3/4 tsp Baking soda
2 tsp Sea salt
2/3 cup Granulated sugar
2 Large eggs
1 tsp Vanilla extract
1 cup Soft dark brown sugar
1 bar Green & Black’s Dark 70% Chocolate, chopped
1 bar Green & Black’s Almond Chocolate, chopped
Coarse sea salt for garnish
Melt the butter in a saucepan over medium-high heat. Continue to cook until the butter starts to foam then reduce the heat to medium. Once the butter starts to brown and smell nutty, remove from the heat and set aside to cool to room temperature (you can speed this process by placing the mixture in the fridge after letting it sit 20 minutes). Preheat a convection oven to 325°F (163°C). If you do not have a convection oven, reduce the temperature to 300°F (150°C) degrees. Whisk the sugar, eggs and vanilla on high speed until light and pale in colour (about 6 minutes). Add flour, baking soda, cooled butter and half of the salt then gently fold together. Add chocolate and mix through.
Spoon balls of the cookie mix on to suitable non-stick trays, and bake for 12-14 minutes. Remove from the oven and immediately sprinkle with a little of the remaining sea salt. Once cooled a little, transfer the cookies to a wire rack to cool completely. Repeat with remaining Store in an airtight container for up to a week.
Tip: The assembled batter mix can now be used straight away, or refrigerated for up to a week to help the flavours develop even more. Storing the batter for at least 24 hours is preferable.