This Salted Dark Chocolate Cookie Recipe came about because we had bought some 85% dark chocolate but we left it in the car and it melted. We stuck it in the freezer and I decided to turn it into chocolate chips because it looked so mangled. Since we then had chocolate chips in the bus, I thought I had better do something with them – chocolate chip cookies. I hope you enjoy these – they are a soft chewy biscuit and are awesome dipped into coffee, tea or a glass of milk. They’re also pretty good on their own too.
This is a pretty simple recipe to make with your kids. Remember, they learn so much from us and from just being in the kitchen. Little ones love stirring and cracking eggs, older kids can learn maths without even realising it, simply by getting them to measure ingredients out. This recipe will make about 24 cookies.
Ingredients
- 1 & 1/4 cups wholemeal spelt flour
- 1/4 cup cacao powder
- 1 tspn baking powder
- 1/4 tspn Himalayan salt (I use a grinder so you get not too fine a texture)
- 125g butter
- 1/2 cup rice malt syrup
- 1 egg
- 1 tblspn vanilla extract
- 1/4 cup sunflower seeds (roughly chopped)
- 50 grams 85% Dark Choc Chips
Method
- Preheat oven to 170 degrees, and line a baking tray with baking paper
- In a large bowl, mix together the wholemeal spelt flour, cacao powder, baking powder, salt
- In a separate bowl, using a mixer or food processor, cream the butter and rice malt syrup
- Add the egg and vanilla extract to the creamed butter mixture, and mix well
- Add the creamed butter egg mixture to the flour mixture, and combine well
- Roughly stir through the sunflower seeds and choc chips
- Use a teaspoon to scoop out some batter, then use another teaspoon (oh, who am I kidding, I use my finger) to push it off onto the baking paper. Continue to do this but leave room for the cookies to spread a little.
- Once the tray is full, wet the back of a fork and lightly flatten each cookie. They do not have to look perfectly round. If anyone says anything about their shape, tell them you were going for the rustic look.
- Bake in the oven for 15-18 minutes
- Take out and leave on the tray for a couple of minutes before letting them cool on a wire rack.
Tips
- If you’d prefer a hard cookie, add an extra 1/4 cup of flour and cook for 20 minutes
- The salt in this recipe is mild and comes at the end of a bite, if you want a stronger salt taste, increase to 1/2 tspn
Freezing/Storage
These cookies are freezable in an airtight container, and they remain soft and chewy when defrosted. If you don’t want to freeze them, store them in an airtight container in the fridge. I would recommend you freeze half the batch just so you don’t find the family eating them everyday. Even though these are additive and preservative free, they really aren’t an everyday food.
2 other ways with this recipe
- Leave out the cacao, increase the vanilla to 2 tblsns and increase flour by 1/4 cup to make a Salted Vanilla Choc Chip Cookie
- Leave out the sunflower seeds entirely and add 2 tblspns of chia seeds instead
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