This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Wingman started as a wing and fries stall. As we grew and started catering events, people asked for desserts. I developed a few recipes from scratch for that side of things. These cookies were one of them. A chef friend ran an eye over the recipes and had a few suggestions but mostly gave them the thumbs up. Use the best dark chocolate you can get your hands on — it makes a real difference here.
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Ingredients
- 250 grams plain flour
- 70 grams Dutch-processed cocoa powder
- 5 grams baking soda
- 3 grams sea salt, plus extra for topping
- 230 grams unsalted butter, at room temperature
- 150 grams white sugar
- 170 grams dark brown sugar
- 2 eggs
- 10 ml pure vanilla extract
- 200 grams dark chocolate chips or chunks, 70% cocoa or higher
- 100 grams walnuts or pecans, roughly chopped (optional)
Directions
- Preheat your oven to 175°C. Line baking trays with baking paper.
- Sift together the flour, cocoa powder, baking soda and salt into a bowl.
- In a stand mixer, cream the butter, white sugar and brown sugar on medium speed for 4 to 5 minutes until light and fluffy.
- Reduce the speed and add the eggs one at a time, fully incorporating each before adding the next. Add the vanilla and mix through.
- Add the dry ingredients gradually on low speed until just combined. Don’t overmix.
- Fold in the chocolate chips and nuts if using.
- Scoop into balls and place on the lined trays. Sprinkle a little sea salt on top of each.
- Bake for 10 to 12 minutes. The edges should be just set but the centres still soft.
- Cool on the tray for a few minutes before transferring to a wire rack.