black hearted cookies
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There are recipes I spend considerable amount of time on, first researching then testing, take one and take two, bin, tweak, finally – all right. Meh. Try again, replace butter with oil, eggs with bacon, sugar with salt and it still produces a half-a**ed result. And then sometimes there is something I’ve seen on the Internet or in a magazine at the hairdresser’s, fleetingly, try it once and it turns out to be a real corker.
So it was with these cookies – honest, guv, no idea where I saw a similar recipe but I remembered the buckwheat flour, brown sugar and dark chocolate. I wasn’t sure how long to bake them for: with cookies less is always more but these were positively runny after 10 minutes so I took them to the cracked stage. If you want them to be lava-like inside, truly black-hearted, take them out sooner. Baked longer, they will resemble good brownies, which of course isn’t a bad thing either.
There is an industrial quantity of chocolate in these cookies – and you can tell after just one bite. Everything about them is dark: dark chocolate, cocoa, dark brown sugar, buckwheat flour and only the chocolate chips I threw in are a bit lighter, against the all-consuming darkness.
black hearted cookiesServings: about 20 cookiesTime: about an hour
- 125g (1 cup) good quality dark chocolate
- 125g (1 cup) buckwheat flour
- ½ tsp bicarbonate of soda
- 25g (2 tbsp.) cocoa powder
- ½ tsp sea salt
- 60g (½ stick) unsalted butter, softened
- 125g (2/3 cup) dark brown muscovado sugar
- 1 tsp vanilla extract
- 2 large eggs
- 150g (1 heaping cup) milk chocolate chips or curls
Break up the dark chocolate into pieces and place it in a microwaveable bowl. Microwave on low power for about 2 minutes until it melts. Set aside to cool.
Sift the buckwheat flour with the bicarb of soda, salt and the cocoa, set aside.
Beat the butter with the sugar until creamy, beat in the eggs one by one, scraping the sides of the bowl. Add the vanilla extract and the melted chocolate and beat until combined. Add the flour and cocoa mix and beat well in until smooth.
Fold in the chocolate chips and chill the dough for at least 15 minutes.
Preheat the oven to 170C/325F/gas 3. Line a large baking sheet with parchment.
Spoon walnut-sized (or bigger, if you fancy large cookies) chunks of dough onto the parchment, well-spaced apart. Bake for 10-15 minutes (depending on their size) until they start to take on dry, slightly cracked appearance. Cool on the parchment on a wire rack.