“This is by far our favourite chocolate cookie recipe. They are rich, salty, and incredibly chocolatey with just enough flour to hold them together. The cookies are great by themselves, for an extra level of indulgence we have filled them with a salted caramel butter cream and garnished with a final touch of Tasman Sea Salt”
Hamlet, Hobart social enterprise café
INGREDIENTS
Cookies-
425g dark chocolate
40g butter
2 eggs
150g sugar
35g flour
1tsp baking powder
1/2tsp Tasman Sea Salt + extra to garnish
Buttercream-
225g unsalted butter
200g dolce de leche
250g icing sugar
8g Tasman Sea Salt
METHOD
Cookies-
Melt 400g of chocolate with the butter and set aside to cool slightly. Meanwhile Beat eggs and sugar in a kitchen aid until light and fluffy. Slowly add chocolate mix into eggs and mix until just combined. In 3 additions gently add dry goods into chocolate mix. Fold through the last 450g of chocolate buttons through mixture. At this point mixture should look as though it is too wet to portion, leave the mixture to rest and cool for 30 minutes to set. you can speed this up by putting it in the fridge for a few minutes. Portion biscuits to 40g, shape into balls and bake at 180c for 9min. allow biscuits to cool completely on baking tray before attempting to move.
Buttercream-
In a kitchen aid with a paddle attachment, combine butter and dulce de leche, beat on medium high speed for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula halfway through. Add half of the icing sugar and mix on low speed until sugar is incorporated. Then add the remaining sugar and start mixing on low speed. Gradually increase the speed to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
Assembly-
Using a star nozzle, pipe your butter cream onto the underside of one of your chocolate cookies and then sandwich with another. Garnish with a pinch of Tasman Sea Salt