Dark Chocolate & Sea Salt Cookies
355g Lighthouse Biscuit, Pastry & Cake Plain Flour
1 ½ tsp baking powder
1 tsp instant coffee powder
1 tsp baking soda
¾ tsp salt
250g unsalted butter, cubed and at room temperature
125g light brown sugar
2 medium eggs, at room temperature
1 tbsp vanilla bean extract
400g dark chocolate, roughly chopped
Flaked sea salt
In a medium bowl, whisk together the flour, baking powder, instant coffee powder, baking soda and salt and set aside.
In another bowl beat together the butter, granulated sugar and light brown sugar on medium speed, until light and fluffy. 3. Add in the eggs, one at a time, beating well after each addition. Make sure to scrape down the bottom and sides of the bowl occasionally. Add vanilla bean extract and beat for a further minute, until well combined.
Set the mixer speed to medium-low and add in half the dry ingredients. Beat until roughly combined, then, add in the remainder of the dry ingredients. Beat for a further 30 seconds, or until just combined. Add in the roughly chopped dark chocolate and beat until evenly combined, about 15 more seconds.
Cover bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
Pre-heat oven to 180 Celsius. Line three large baking sheets with non-stick baking paper. Set aside.
Remove the bowl from the refrigerator. Using tablespoon as a measure, scoop out cookie and arrange the dough balls evenly amongst the sheets, then sprinkle over a little of the flaked salt. You should be able to fit about 8 dough balls per sheet.
Bake, for 9 to 11 minutes. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout. Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before transferring them to a wire rack.