salted double chocolate cookies.

Dietary: Vegetarian & nut free  
Total Time: 40 minutes
Cook Time: 30 minutes (2x 15 minute blocks)
Prep Time: 5-10 minutes
Makes: 12 cookies

Ingredients:
120g unsalted butter, softened 
1 packed cup brown sugar or coconut sugar 
1 large egg
⅓ cup cocoa or cacao powder
1 ½ cups + 1 tablespoon  spelt flour 
2 teaspoons vanilla extract 
1 teaspoon baking powder
1 teaspoon baking soda 
300g large milk chocolate buttons or chocolate chunks of your choice  

To Serve:
Lake Deborah Salt to your liking

Method:
Preheat an oven to 180 degrees bake. Line a large baking tray with parchment paper. 
With an electric beater, cream the butter and sugar together on a medium setting until pale and a mousse like consistency.  
Add the egg to the creamed butter and sugar and continue to beat on a medium setting until the egg is almost combined. 
Sift the remaining dry ingredients into the batter. Add the chocolate buttons and with a rubber spatula, very gently fold the mixture through until just combined. 
Scoop heaped tablespoons of the cookie batter into the palm of your hand and roll into a ball. Place on the baking tray with approximately 2cm in between each cookie. You’ll need to cook all of the cookies in 2 batches. 
Place the first batch into the oven for 15 minutes.
Remove the tray from the oven and allow the cookies to cool on the tray for 5 minutes before gently transferring to a wire rack to cool completely. 
Cook the second batch of cookies whilst the first are cooling. 
When all cookies have cooled down, sprinkle generously with Lake Deborah Salt and enjoy!
Store these cookies in an airtight container in the fridge for up to one week. 
The cookies are supposed to be doughy in the centre and cookie batter like.