Chewy Brownie Cookies

These simple yet delicious cookies show what a difference premium French Valrhona chocolate can make to your baking. Valrhona dutched cocoa is intense and bittersweet, giving these cookies a depth of decadent chocolate flavour which cannot be achieved with commercially produced cocoa. Experiment with different varieties of chopped up Valrhona bars or fèves to add even more indulgence and nuanced flavour to the mix.   

¾ cup Girolomoni organic ‘00’ flour
¼ cup Valrhona cocoa
½ tsp baking soda
Pinch salt
185g Valrhona chocolate, chopped
90g unsalted butter
2 large eggs
1 scant cup caster sugar
2 tsp Heilala vanilla extract or paste
1 cup Valrhona chocolate, chopped into small pieces

Heat the oven to 175ºC.

Sift the dry ingredients together. Set aside.

Melt the 185g of chocolate together with the butter over a double boiler stirring occasionally until combined. Set aside to cool slightly.

Whisk the eggs. Add the sugar and vanilla. With a rubber spatula fold in the melted chocolate mix then gently fold in dry ingredients. Fold in the cup of chopped chocolate. Leave to sit for about 5-10 minutes.

Mound heaped tablespoons of the cookie mix 1½ inches apart on parchment lined baking trays. Bake for 10-15 minutes (they start to crack on top) - don’t overcook or they won’t be chewy!