Chocolate chip corn cookies

Makes 15
20 minutes

Ingredients

Chocolate chip corn cookies

  • 125g of dark chocolate, (I suggest 70% cocoa solids or greater), broken into smallish pieces
  • 125g of unsalted butter
  • 125g of maize flour, (yellow corn flour)
  • 50g of cocoa powder
  • 125g of Demerara sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • 1 large egg
  • 1 tsp vanilla paste, or vanilla extract
  • 50g of cacao nibs, or chocolate chips of choice
  • 50g of roasted hazelnuts, pecans, or other nuts of choice (optional), chopped

Method

1
Preheat the oven to 170°C/gas mark 3 or 4 and line 2 baking sheets with non-stick baking parchment
2
Melt the chocolate and butter together – the easiest way to do this is in a heatproof bowl in the microwave. Give it a 30 second blast, then stir gently. Three blasts in total should do it
3
Put the maize flour, cocoa powder, sugar, bicarbonate of soda and xanthan gum in a large mixing bowl and stir to combine
4
Whisk the egg with the vanilla paste and pour into the dry ingredients, then add the melted chocolate and butter and mix well
5
Add the cocoa nibs (or chocolate chips) and chopped nuts (if using) and stir them in
6
Scoop and roll tablespoon-sized balls of the mixture onto the baking sheets, leaving gaps of at least 5cm in between. The mixture will spread, but press the dough balls down a little with your hand if you prefer a thinner cookie
7
Bake for about 18–20 minutes until the surface is cracked, with a slight crust that’s dry to the touch. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling and to firm up
8
When cool, store in an airtight container. The cookies’ centres are soft and a little cake-like when freshly baked, and more biscuity the next day