The Chocolatiest Cookies

I loved these cookies so much that I had to write a haiku about them.

Dark, bitter and rich
The taste sweetly lingers on
And another one

Sorry, I'm not a poet, but I like haikus, haikus are fun and simple. 

Okay, let's go back to these cookies.  They may not seem like much, but damn they're beautifully indulgent.  These should also be known as quadruple chocolate cookies actually, as it contains cocoa, dark chocolate chunks, melted dark chocolate and cocoa nibs so you've got some crunch and some bitterness and all these extra dimensions.  And they've got fleur de sel on top and dark chocolate and salt is just my favorite combination.  They're from Chocolate and Zucchini, so I can't take any of the credit for these deliciously rich nibbles unfortunately.  Yes, nibbles, you've got to keep them small.

Oh wait i've come up with a better one, bear with me now.

Gently bite and taste
Bitter, sweet, salty and crunch
Take the flavors in

Yea..I'm not good with words.  Let's just get to the recipe for these cookies.

Makes about 60 small cookies
Recipe adapted from Chocolate and Zucchini 
Ingredients
120g dark chocolate
110g unsalted butter
3 eggs, lightly beaten
100g brown sugar
1 tsp vanilla extract
70g plain flour
50g whole wheat flour
90g cocoa powder
1 1/2 tsp baking powder
1/2 tsp fleur de sel
4 tbsp cocoa nibs

Method
In a large bowl, sift and mix together the flours, cocoa powder and baking powder.

Roughly chop 90g of the chocolate and place in a bowl with the butter.  Put the bowl over a pan of simmering water, without letting the water touch the base of the pot, and leave it to melt. Then leave to cool at room temperature

Finely chop the reserved chocolate and set aside

In another bowl, whisk the sugar together with the eggs until well combined.  Fold in the melted chocolate mixture and vanilla extract.  Then fold in the flour mixture until well-combined.  Lastly, fold in the chopped chocolate and cocoa nibs. 

Preheat oven to 180C.  Line and grease a baking tray. 

Scoop out the dough and roll them into small bit size bowls.  It will get messy.  And line them up, spaced 1 inch apart, on the cookie tray.  Press down gently and sprinkle on fleur de sel.  Put the cookie sheet in the freezer for 5 minutes so that they don't spread as much when they bake.  Then put in the oven to bake for about 10 minutes, do not overbake.  They should feel a bit soft as you pull them out of the oven so that they're nice and moist on the inside.