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Chewy Brownie Cookies

¾ cup Girolomoni '00' flour
¼ cup Valrhona cocoa
½ tsp baking soda
Pinch of sea salt
90g Lewis Road Creamery butter
185g Valrhona Caraibe , chopped
2 large free-range eggs
1 cup caster sugar
2 tsp Heilala vanilla extract
1 cup Valrhona Caraibe , chopped into small pieces

Heat the oven to 175ºC.

Sift the flour, cocoa, baking soda and salt together.

Melt the butter and 185g chocolate together over a double boiler stirring occasionally until combined. Cool slightly. Whisk the eggs.
Add the sugar and vanilla. With a rubber spatula fold in the melted chocolate mix then gently fold in dry ingredients. Fold in the 1 cup of chopped chocolate chips. Leave to sit for about 5-10 minutes.

Mound heaped teaspoons of mix 1½ inches apart on parchment lined baking trays. Bake for 10-15 minutes and they start to crack on top - don’t overcook or they won’t be chewy!

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