These crisp, chewy cookies, with chunks of dark chocolate, flecks of earthy thyme and a sprinkling of sea salt, are chocolate chip cookies for grown-ups. They have a subtle hint of thyme when fresh from the oven, with the earthy flavour developing over a day or two (if they last that long!).
Preparation Time: 20 minutes (plus 15 mins resting)
Cooking Time: 12 minutes (per batch)
Makes: Approximately 25 cookies
Ingredients 140g unbleached bread flour (this is important, do not substitute with another flour)
185g all-purpose flour
¾ tsp bicarbonate of soda
1 tsp flaky sea salt (I use murray river pink sea salt flakes)
2 tbsp fresh thyme leaves
225g unsalted butter, cold and in cubes
200g dark brown sugar
150g granulated white sugar
1 tbsp molasses
270 g dark chocolate (50-70% cocoa) chopped into chunks
flaky sea salt for sprinkling
water, in a mister
Preheat the oven to 180 degrees celsius. Line baking trays with baking paper.
In a large bowl, sift the bread flour, all purpose flour and bicarbonate of soda together. Add the sea salt and fresh thyme leaves. Whisk to combine.
Using a stand, or hand-held mixer beat the butter on medium-high for approximately 3 minutes until creamed.
Whilst still beating, gradually add the brown sugar, white sugar and molasses to the butter and continue to beat until light and fluffy (5 minutes)
Add the eggs, one at a time, beating well after each addition to incorporate.
Add 1/3 of the dry ingredients and beat until well combined. Continue gradually adding dry ingredients until well combined.
Remove bowl from stand mixer, gently fold in chocolate chunks, making sure they are well distributed.
Cover dough for 15 minutes and leave to rest. (the cookie dough will be relatively sticky and wet, this is the way it is meant to be!)
To form cookies, roll about one tablespoon of dough into a ball and place on the baking tray, press down slightly to flatten. The cookies spread A LOT, so make sure there is enough room between each cookie, perhaps 6-8 cookies per tray. (you may need to bake these in batches)
Sprinkle a small pinch of sea salt on each cookie and mist gently with water (this results in a chewy cookie).
Bake for 12 minutes, until the edges of the cookies are just beginning to brown. Remove from the oven and let cool on the tray for 10-15 minutes before cooling on a rack.