These are my kind of cookies because of their soft and slightly gooey texture.

The goji berries add a delightful element of chewiness and fruitiness to these otherwise intensely chocolatey treats.

Makes 12 cookies approx.


200g 70% dark chocolate chips

1 tsp vanilla extract

110g butter, softened

2 free-range eggs

200g soft brown or coconut sugar

120g spelt or white all-purpose flour

3 tbsp Dutch-processed cocoa powder

1 tsp baking powder

½ cup / 60g dried goji berries + extra for sprinkling on top (optional)

Generous pinch flaky sea salt (plus about 1tsp extra for sprinkling on top)
  1. Preheat the oven to 180°C fan bake. Line 2 baking trays with baking paper.
  2. In a saucepan over a low heat, combine the chocolate, vanilla and butter together. Stir continuously until the mixture is completely melted together. Set aside to cool.
  3. In the bowl of an electric mixer with a whisk attachment, whip the eggs and sugar together on high speed (for at least 3 minutes), until the mixture has doubled in volume and is pale and glossy.
  4. Meanwhile, sift together the flour, cocoa powder, baking powder and salt. Set aside.
  5. Reduce the mixer speed to low and slowly add the cooled melted chocolate mixture. Once combined, gradually add the dry ingredients and mix until just incorporated, being careful not to over do it. Finally, fold through the goji berries.
  6. Place the mixing bowl containing the cookie dough in the fridge for 30 minutes.
  7. Once the dough is chilled, use a tablespoon to place mounds (4-5cm in diameter) of cookie dough onto the lined trays, leaving about 5cm between each.
  8. Bake for approximately 10 minutes, or until puffed and firmed up. Remove from the oven and allow to cool on the baking trays for 5-10 minutes, before moving to a cooling rack.
  9. Sprinkle some extra flaky salt onto each cookie, as well as some goji berries, if desired.
  10. Store in a cookie jar, or airtight container, for up to 10 days.