With Easter a stone’s throw away on Sunday, it means I’m even more obsessed with chocolate than any other time of the year. In honour of chocolate fest 2015 I made a recipe from the beautiful Mast Brothers Cook Book. Mast Brothers have been producing some fabulous bean to bar single origin chocolate in Brooklyn. Actually pioneers of the bean to bar movement, of which I’m very grateful for! I’ve been drooling over their bars for a while and you should be too. You can get your mitts on them on Cocoa Runners who stock their beautiful selection – check out their selection here.
I went for the Double Chocolate Cookies and just added a touch of a FoodNerd twist. I went for half the dark chocolate chips and replaced the other half with white chocolate chips and a sprinkle of applewood smoked sea salt on top to add a nice smoked note. A nice simple recipe to make so why not make some for the family this Easter weekend?
- -1/2 cup unsalted butter
- – 1 2/3 cups caster sugar
- – 4 1/2 tsp honey
- – 4 large free range eggs
- – 2 1/2 cup plain flour
- – 1 tbsp baking powder
- – 1 tsp sea salt
- – 4 oz dark chocolate chips
- – 4oz white chocolate chips
- – 8 oz dark chocolate, melted
- -1 tbsp smoked sea salt
- Oven to 175C, line two baking trays with baking parchment.
- In a stand mixer, beat the butter, sugar and honey until fluffy and pale. Add the eggs one at a time. Add the flour, baking powder, salt and dark and white chocolate chips. Mix to form a dough with the cooled melted chocolate.
- Spoon the dough in tablespoon amounts onto the baking trays, spread apart. Sprinkle a pinch of smoked salt on top of each cookie before baking.
- Bake for 15 minutes. Leave to cool slightly then enjoy warm with a glass of milk.
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