Ingredients (Makes 14 cookies):
180 g brown sugar
90g unsalted butter
2 large eggs
1 teaspoon vanilla extract
120g cocoa powder, unsweetened
1/2 teaspoon salt
90g chocolate chunks + some extra for topping
Sea salt for sprinkling
-Microwave both the sugar and butter together, in 20 seconds intervals until the butter has fully melted, then whisk using a hand held whisk or mixer for 2-3 minutes until the mixture has thickened up cooled down slightly.
-Add in the vanilla extract and both eggs, whisking in between each addition.
-Add all the dry ingredients and fold gently using a rubber spatula.
-Add the chocolate chunks and fold them in the batter gently until combined. Do not over mix.
-The batter will need to be refrigerated for 30 minutes before baking.
-Pre-heat your oven to 180 degrees C.
-Once out of the fridge, scoop the dough onto a baking sheet with some parchment paper, using a cookie/ice cream scoop for even cookies.
-They will bake in the pre-heated oven for 12 minutes exactly.