Crisp throughout, golden at the edges, with chunks of 65% bean-to-bar chocolate and a pinch of sea salt on top.
Makes: 18–22 cookies · Preparation: 15 minutes · Chilling: 30–60 minutes · Baking: 12–16 minutes · Oven: 170°C conventional or 160°C fan
Ingredients
- 150 g unsalted butter, softened
- 150 g white caster sugar
- 70 g light brown sugar
- 50 g whole egg (1 large egg, without shell)
- 5 g vanilla extract (optional)
- 220 g all-purpose flour
- 3 g baking soda
- 2 g fine salt
- 180 g bean-to-bar dark chocolate, 65%, chopped into chips
- Flaky sea salt, for topping
Method
- Prepare the oven and trays. Preheat to 170°C conventional heat or 160°C fan. Line two baking trays with baking paper.
- Cream the butter and sugars. Beat the softened butter, caster sugar and brown sugar for 2–3 minutes until creamy and slightly lighter. Do not over-whip until very fluffy.
- Add the egg. Mix in the egg and vanilla until combined. Scrape down the bowl.
- Add the dry ingredients. In a separate bowl, whisk the flour, baking soda and fine salt. Add to the butter mixture and mix just until a dough forms.
- Add the chocolate. Fold in the chopped chocolate, distributing it evenly through the dough.
- Chill and portion. Chill the dough for 30–60 minutes. Portion into 25–30 g balls, then flatten each slightly into a thick disc for more even crispness. Leave space between cookies.
- Top and bake. Sprinkle a small pinch of flaky sea salt on each cookie. Bake for 12–16 minutes, rotating the trays if needed, until the cookies are evenly golden at the edges and the centres look set.
- Cool completely. Leave on the tray for 5 minutes, then transfer to a rack. Cookies become crispier as they cool. Let them cool fully before storing.
How to make them extra crunchy
- Use more white sugar than brown sugar. White sugar gives a crisper texture; brown sugar adds moisture and chew.
- Flatten the dough portions slightly so the centres bake through and dry out evenly.
- Bake until the cookies are golden across the edges and the centres no longer look wet.
- For a drier, crunchier result, turn the oven off after baking and leave the cookies inside for 3–5 minutes with the door slightly open, if your oven allows this safely.
- Store only when completely cool, in an airtight container. Humidity softens crisp cookies, so in Malaysia keep the container tightly sealed.
Shop our 65% Malaysia Blend bar for the chocolate chunks.