Ingredients
Equipment
Method
- Preheat the oven: Heat to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
- Melt chocolate & butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water (the bowl should not touch the water). Stir until melted and smooth, then stir in the vanilla. Remove from heat.
- Whip eggs & sugars: In a separate bowl, beat the eggs, caster sugar, and Demerara sugar on high speed until very light, thick, and fluffy, about 5 minutes.
- Combine dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips to coat.
- Integrate chocolate mixture: Gently fold the warm melted chocolate mixture into the whipped eggs/sugars, keeping as much air as possible.
- Fold in dry ingredients: Add the flour mixture and fold just until combined; do not overmix.
- Bake: Scoop tablespoonfuls of batter onto the tray, spacing well to allow for spread. Bake for 12–14 minutes, until set at the edges with crackly tops and slightly soft centers.
- Cool & finish: Sprinkle with flaky sea salt (optional). Cool on the tray for 10 minutes, then transfer to a rack to cool completely.
Notes
Serving: Delicious warm with vanilla ice cream or a dollop of whipped cream. Great with coffee or milk.
Storage: Keep in an airtight container at room temperature for up to 3 days. Freeze up to 2 months; thaw at room temp.
Tips:
• Use room-temperature eggs for better volume.
• Do not overmix after adding the flour to keep the texture chewy.
• Swap dark/milk chips to taste; add nuts (walnuts/pecans) for crunch. Variations: Add peanut butter swirls, caramel bits, or a pinch of espresso powder for mocha notes.
• Use room-temperature eggs for better volume.
• Do not overmix after adding the flour to keep the texture chewy.
• Swap dark/milk chips to taste; add nuts (walnuts/pecans) for crunch. Variations: Add peanut butter swirls, caramel bits, or a pinch of espresso powder for mocha notes.