I confess it has taken me much longer to get back to blogging in 2014 than I intended. Better late than never though, and I have planned a few more bakes for the weekend (perhaps with an Australian Open theme!). The finals will be watched at my friends new flat and as the tennis starts at about 8am on a Sunday morning, a sugary breakfast is most definitely in order.
There has been some baking going on in my household though, it just wasn’t quite blog worthy – a cake that I just couldn’t make look nice enough to photograph under lights and granola bars that ended up more like regular granola…
Then yesterday I spotted a simple but tasty looking recipe on the Clara Persis blog (you should check out her site, it’s full of beautiful life inspiration and wise entrepreneurial words). I had all the ingredients for the cookies on hand so I gave them a go, ease myself back in to baking and blogging gently.
These cookies are chewy, crispy and oh-so-sweet. The sprinkling of sea salt gives them a little grown up edge and pairs wonderfully with the chocolate. It also makes them look extra pretty atop the shop perfect crackle these cookies have.
Chocolate Chip Brownie Cookies
adapted from Clara Persis
3 cups icing sugar
3/4 cup cocoa powder
1/2 tsp fine salt
2 egg whites
100g mixed chocolate chips (I used dark, milk and white bars chopped into chunks)
Sea salt for sprinkling.
Preheat the oven to 180 degrees C. Line two baking trays with greaseproof paper.
Sift the icing sugar, cocoa and salt in to a large bowl.
Lightly whisk together the egg and egg whites before adding to the sugar mixture. Stir to combine. Fold in the chocolate chips.
Using a tablespoon measure, spoon heaped tablespoons on to the baking trays, leaving 4-5cm between each cookie.
Bake cookies for 14 – 16 minutes, until crackled on top and firm at the edges. As soon as the cookies are out of the oven sprinkle with sea salt.
Allow to cool for about 10 minutes on the trays before transferring to a rack to cool completely.