Dark Chocolate Melt-in-the-Middle Cookies with Sea Salt
Dive into the ultimate gourmet cookie experience: a flowing, intense dark chocolate heart, wrapped in a slightly crisp dough, enhanced by a touch of sea salt. This masterful recipe plays on the perfect balance between melting and texture, between cocoa bitterness and salty sparkle. Simple to make, it promises a spectacular result that will delight the most demanding palates. Follow our tips for cookies with an ideally soft center and perfectly golden edges. Let yourself be seduced by this magical alliance that transforms a classic into a true tasting moment.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (fan). Line a baking tray with parchment paper. Break the chocolate into large chunks.
- 2
Melt the butter. In a bowl, mix the warm butter and sugar until frothy. Incorporate the egg.
- 3
Sift together the flour, cocoa, baking powder, and fine salt. Fold these dry ingredients into the wet mixture with a spatula.
- 4
Add most of the chocolate chunks (about 100g) to the dough and mix.
- 5
With slightly damp hands, shape 8 balls. Place them on the tray, well-spaced. Press the reserved chunks on top. Refrigerate for 10 min.
- 6
Bake for 10 to 12 min. The edges should be firm and the center still very soft and shiny.
- 7
Remove the tray and immediately sprinkle sea salt flakes on each still-hot cookie.
- 8
Let cool completely on the tray for 15-20 min before serving.
- Choose a quality dark chocolate (60-70% cocoa) for maximum intensity.
- Do not bake the cookies until the center is firm. It should look underbaked when taken out of the oven for a melting heart.
- Sea salt flakes are essential. Their crystals melt slightly with the heat, perfectly integrating the salty flavor.
- For thicker cookies, refrigerate the tray with the dough balls for 30 min before baking.
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