Cookies have never been my forte. Seriously. I’m just not that good at them, I don’t crave them, I don’t ever buy them and unless the cake tin is seriously depleted I’d never really choose them. My name is Heather Parry, and I’m just not that into cookies (or biscuits, sorry Mum, sorry England).
Having said that…
…there’s been a plague sweeping through our flat this past week, and by “sweeping through” I mean that I had far too much fun and paid the price by being in bed for a week, then on my way back to health managed to infect my poor flatmate Eva who is now also bed-bound. Sorry Eva, sorry everyone else. Sorry own health.
Anyway I’m back in the kitchen after 7 days of hellish bedrest (I HATE IT SO BORED) and was having a cup of tea with a thoroughly delightful bar of sea salt dark chocolate in my eyeline (thanks for the chocolate, Jen!) and BAM. Needed to make cookies with them. Sea salt chocolate is without equivocation the actual best thing on earth, and I thought hey: why not stuff chunks of this delicious shit into a soft, chewy cookie and add even more sea salt. And I did. And it was delicious.
Maybe I’m not that bad at cookies after all.
NB: After reading this back it sounds semi-delusional, so apologies if I’m not as mentally well as I thought I was.
(Makes just 12: double up or even triple up as necessary!)
1/3 cup brown sugar
1/3 cup coconut oil
1/4 cup almond milk
1 teaspoon Madagascar vanilla extract
1 cup + 3 tablespoons self-raising flour
1/2 teaspoon sea salt
50 grams vegan chocolate chips / salted dark chocolate cut roughly into chunks
Preheat oven to 175 degrees Celsius and lightly grease a baking tray
In a small bowl cream together the sugar and coconut oil, then add in the almond milk and the vanilla
Sift in the cup of flour and add the remaining tablespoons one at a time as necessary
Add in the choc chips and 1/4 teaspoon sea salt and combine well
Divide the mixture into 12
Roll each portion into a small ball
Place on the baking tray (with room for a little spread) and squish down slightly
Sprinkle the remaining sea salt over the top and place into the oven
Bake for 8 minutes then cool
Serve with a masala chai or a proper cup of tea. Or spiced coconut milk
The key to a good cookie is to bring it out even though it will probably seem underdone. It will firm up when cooled; if you leave it in there, it will dry up and turn out too hard. Err on the side of underdone.
It’s really important to get good quality chocolate for this recipe. Sea salt dark chocolate brings just the right balance of savoury and sweet, and it will allow for a dreamy, melty richness in the midst of the chewy cookie. I used Seed and Bean’s Organic Extra Dark Chocolate with Cornish Sea Salt, because my beautiful friend had very generously bought some for me (I’m not paid to say this and I don’t get any money when you click that link; I’m not that sort of blog). It’s absolutely delicious, but any salted dark chocolate will do just as well; Lindt do a sea salt dark chocolate if you’re not vegan, and there are many other great brands out there!