Salted Choc Chunk Cookies

A decadent twist on the classic choc chip cookie, using new-to-store Belgium dark & caramel chocolate buttons, these jumbo salted choc chunk cookies are super easy to throw together. Ready in just 20 mins.

Makes: 6 Large cookies | Prep: 5 mins | Cook: 15 mins | Total time: 20 mins

Ingredients

½ cup (113g) unsalted butter

¼ cup (50g) coconut sugar

¼ cup (50g) raw sugar

¼ cup (50g) white sugar

1 teaspoon vanilla paste

1 egg

1 ¾ (224g) high-grade flour

¼ teaspoon baking soda

Pinch flaky sea salt plus extra for topping

90g Belgium dark chocolate buttons

90g Belgium caramel chocolate buttons

Optional add-ins:

½ cup chopped raw Macadamia nuts or Pecan pieces

Method

1. Preheat oven to 180°C and line 2 baking trays with parchment baking paper.
2. Melt butter in a small pot over low heat, once melted add to a medium mixing bowl along with sugar, vanilla and the egg. Whisk together until well combined and smooth.
3. Sift flour, baking soda and a pinch of salt into butter mixture and combine until a dough is formed. Then stir through chocolate buttons reserving a few for the top.
4. Using an ice-cream scoop, scoop 6 cookie dough balls onto the prepared baking trays. Arrange extra chocolate buttons on top of each cookie and gently press to flatten slightly.
5. Bake for 13-15 minutes or until edges begin to turn golden. Remove from oven and sprinkle with flaky sea salt while hot. Let cool slightly and enjoy.

Recipe, styling, photography by Lena Fischer