Eden Project Yummy Goodies

Down in Cornwall there looks to be a spaceship planted in the ground around St Austell – It’s not! it’s the rather glorious Eden project! An absolutely amazing place! I’ve been lucky enough to have been chosen by their shop to receive some goodies each month to write about. So this month I was sent some scrumptious chocolates, beetroot oil and some seed ball kits for the boys to make. All of which I’m a big fan of. I was going to post these all in one post but decided each merited their own shout out! So of course me being me had to help myself to the chocolate first! (who wouldn’t!) I have a lovely selection of milk chocolates and dark chocolates and they are divine! Fair trade and made especially for Eden. Also they have rather funky packages on the outside and a very superb inside!

Funky facts inside!

Did you notice the milk chocolate was missing?!

 Now most of these styles I had tried before and they really are sumptuous and creamy – all of them. But one I hadn’t before and was a bit wary of was the Milk Chocolate with Sea Salt. I’ve just got my head around chilli bringing out the dark chocolate flavours but this is again totally different and I have to say BUY! EAT!!

Another way if you don’t want to stuff your face in one sitting (which I did and had to go out and get more for this recipe!)

Makes about 24

½ cup unsalted butter, at room temperature
½ cup castor sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
1½ cups milk salted chocolate
fine sea salt flakes for topping

1 Place rack in the upper third of the oven and preheat oven to 180C.

2 Line two baking sheets with baking paper.

3 Carefully melt half a cup of the cooking chocolate.

4 Chop the remaining chocolate into chips.

5 Beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat in for about 1 minute. Add vanilla extract and beat to incorporate. Beat in the melted chocolate.

6 Sift together flour, baking soda.

7 Add the mixture all at once to the butter mixture. Beat on a low speed until just incorporated. Finally mix in the chocolate chips.

8 For each cookie, spoon about 2 tbsp of the mix onto the tray, gently flatten the mix and sprinkle with the salt flakes. Leave about 5cm of room between each cookie.

9 Bake for 18 minutes. Remove from the oven and allow to cool on the tray for 5 minutes before removing to a wire rack to cool completely.