Ingredients:

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• ½ cup white sugar

• ¾ cup brown sugar, packed

• 1 tsp salt

• ½ cup unsalted butter (115g), melted

• 1 egg

• 1 tsp vanilla extract

• 1 ¼ cups all-purpose flour (115g)

• ½ tsp baking soda

• 110g dark chocolate chunks (or your preference)

• 40g chopped Springmount Fine Foods Black Garlic

 

Method:

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• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

• Whisk in the egg and vanilla, beating until light ribbons fall of the whisk and remain for a short while before falling back into the mixture.

• Sift in the flour and baking soda, then fold the mixture with a spatula - be careful not to overmix, which could cause the gluten in the flour to toughen resulting in cakier cookies.

• Fold in the chocolate chunks and Black Garlic, then chill the dough for at least 30 minutes. (For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be!)

• Preheat oven to 180c. Line a tray with baking paper.

• Scoop the dough with an ice-cream scoop onto tray, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.

• Bake for 12-15 minutes, or until the edges have started to turn golden.

• Cool completely before serving.

• Enjoy!