As I’m writing this, my whole ‘studio’ smells like chocolate (because I haven’t cleaned up from this shoot yet..). I’ve been taking some photos for Malmö Chokladfabrik (this is not a sponsored post, I just wanted to share!) and it’s been so much fun! I’ve missed working with chocolate, and it makes me realize I don’t do it enough. I used one of my old recipes for the shoot and I honestly didn’t intend to post it again – but making the cookies I realized why I posted them in the first place. I ask myself why I haven’t made these in 7 years (!!) and why I don’t make cookies more often.
These cookies are super chocolatey, soft and cake-like in the middle and chewy around the edges. The salt takes them to another level! You can use a chocolate that is around 50% if you prefer that, but do make sure it’s not too sweet. I hope you like them!
I love your blog , especially your photos. I hope to make these cookies soon.
Thank you so much Gerlinde! I hope you like them 🙂
I have enjoyed your recipes so much. Will have to make these wonderful cookies soon! What is the name of beautiful music in your video?
Thank you for the recipe.
That is so kind of you, Kristan, thank you!
The song is called Nadir by Gavin Luke 🙂
I honestly love the vibe of your photos and that your videos have the same 🙂 I tried this recipe, and they taste as good as they look like. I’ve got a new favourite cookie recipe 🙂
Oh, yay! So happy to hear that Emanuela!! Thank you for your sweet comment 🙂
Scott Macomber says
Sorry to ask such a dumb question. What is “topping” at the beginning of the recipe? I always thought it meant an ingredient or garnish that was added to the recipe at the very end! Please clarify. Many thanks.
Hi Scott! Not a dumb question at all, I simply forgot to remove it from another recipe.. 🙂 Thanks so much for the heads up!
Darijana (Dee) Martinovic says
Love the presets you use in these photos. Is it possible to purchase them on your website?Love from London xxx
Hi Dee! I’ll consider making another set of presets for sure! Sending love from Sweden x
Dr. Rashmi Venkateswaran says
Is it really only 1/3 cup flour…seems small. Thanks for clarifying! Looks yummy!
Thank you! Yes, 60 g of flour, or 1/3 cup + 1 1/2 tbsp is correct! There is not a lot of flour in this recipe 🙂
Sarah Southgate says
I’ve just come across your website via Google, these cookies look delicious. I will make a gluten free version for a friend for Xmas, besides trying your original recipe
Thanks for posting the recipe and I will check out more of your website.
Thank you so much, Sarah! Glad you found your way here 🙂 Let me know how the gluten free version turns out. Thanks for taking the time to leave a comment!
I made it gluten free as well. It should be similar to Linda’s original recipe because it contains little flour. If you are intrested, I substituted the all purpose flour with 25g tapioca starch, 35g sorghum flour and 10g sticky rice flour. A bit over the original 60g, but it turned out great 🙂
Thank you so much for sharing, Emanuela! I’m so glad they turned out great 🙂 I definitely have som practice to do in replacing regular flour with gluten free varieties!
I make lots of different biscuits and cookies, but these are by far the most scrumptious chocolate cookies I have ever made. And easy to prepare with my grandchildren, who want to make them as Christmas gifts (but we won’t start too soon as there wouldn’t be any left). Many thanks for this great recipe and the outstanding photos.
Oh, that makes me so happy to hear, thank you so much for taking the time to leave a comment!! What a fantastic idea, to make them as Christmas gifts! Thank you again 🙂
Do I need to make flour adjustments for altitude of 4300?
Hi! I’m not familiar with high altitude baking, so I can’t advise you.. So sorry about that!