Makes 18-20
Ingredients
85g unsalted butter
285g chocolate, plus extra for topping
55g oat flour
1 tsp carob powder
1 tsp baking soda
2 tsp pure vanilla sugar
2 eggs
120g sugar
Maldon salt for topping
Method
- Preheat the oven to 230°C (210°C fan forced).
- Melt the butter and add 170g of the chocolate in a saucepan on a medium heat. Whisk it to a even mixture. Let the mixture cool, but keep it warm.
- Mix the oat flour, carob powder, baking soda and vanilla sugar and set aside. Whisk the eggs then add gradually to the bowl and whisk for 5 minutes. Add the melted, cooled chocolate mixture and blend in. Add the rest of the dry ingredients and mix. Melt and add the remaining 115g chocolate with a spatula.
- Cover 2 baking trays with baking paper and use 2 tablespoons of mixture to each cookie – not too close since the dough will spread. Top with some roughly chopped chocolate or Maldon salt; bake for 8-10 minutes.