Directions

1. Line baking trays with tinfoil (dull side up) and preheat your oven to 180C.

2. In a bowl, whisk together flour, espresso, salt, and bicarbonate soda. 

3. In the bowl of a stand mixer with the paddle attachment fitted, beat the butter at medium speed until creamy (about 1 minute). Then add in the sugar, and beat until fluffy (2 to 3 minutes).

4. With the mixer on a low speed, add the black treacle, egg and vanilla, beating to combine. 

5. Once fully combined, add in the flour until and again mix on a low speed. 

6. Using a spatula, stir in about 80% of your chopped dark chocolate.

7. Then, using an ice cream scoop, measure out the dough into approximately 80g balls, and place them an equal distance apart on the trays. (These cookies will spread a lot in the oven so make sure to leave enough space between each one).

8. Lightly press a few chunks of the leftover chocolate on the tops of each cookie.

9. Bake for 8 minutes, until the cookies are slightly puffed in the centre. Then, leaving the trays on the shelves in the oven, lift one side of the baking tray up slightly before gently dropping it down against the oven rack - do this for both of the longest sides of the tray. 

10. Close the oven door and set a timer for another 2 minutes, then repeat the lifting and dropping process.

11. Repeat this step 3 more times to create the wrinkled edges on the cookies. The total bake time should be between about 15 minutes (by this time the cookies should have golden brown edges and a light centre).

12. Once out of the oven, transfer to a wire rack to cool and sprinkle some Maldon salt over the top of the cookies.