Chocolate & Zucchini - Clotilde’s Very Chocolate Cookie Recipe

                                                                                                                                                                                                                                               
70 g cake flour
55 g whole-wheat flour
25 g cocoa powder
½ teaspoon baking soda
140 g dark chocolate, chopped in chip-sized chunks

30 g cocoa nibs
125 g unsalted butter, at room temperature
100 g (packed) light brown sugar
¼ teaspoon sea salt
1 teaspoon vanilla  

*Preheat the oven to 180C and line a baking sheet with wax paper.

1. In a small bowl, sift both flours, cocoa powder and baking soda together.
2. In a clean, dry bowl set over a pan of simmering water, melt half of the
chocolate (70g), then let it cool to room temperature. Mix the other half
of the chocolate chunks in a bowl with the cocoa nibs.
3. Beat the butter with an electric mixer, or by hand, just until smooth.
Beat in the sugar, salt and vanilla or chocolate extract.
4. By hand, stir in the melted chocolate, then the flour-cocoa mixture.
Then finally the chocolate chunks and nibs.
5. Scoop the dough into rounded teaspoons and place evenly-spaced on
the prepared baking sheet then bake for 10-12 minutes or until the cookies
 take on a slightly dry sheen to the top.

*They may feel soft, but they’ll firm up when cool.