Ingredient
| Method |
| 125g dark chocolate coins 150g plain flour 30g cocoa powder, sifted 1 teaspoon baking soda 1/2 teaspoon salt 125g unsalted butter, softened 40g light brown sugar 80g caster sugar 1 teaspoon vanilla extract 1 B egg, cold from the fridge 70g dark chocolate chips 70g twin chocolate chips | 1. Preheat the oven to 180°C. 2. Line a baking tray with greaseproof paper. 3. Melt the dark chocolate coins either in the microwave or in a bain-marie (a heatproof dish over a pan of simmering water). Set the chocolate aside to cool slightly. 4. Measure the plain flour, cocoa, baking soda and salt into a bowl. 5. Cream the butter with the light brown sugar and caster sugar, either with a wooden spoon or with a stand mixer. 6. Add the melted chocolate and mix together, followed by the vanilla extract and egg. 7. Add the dry ingredients and mix until everything is well incorporated. 8. Finally, stir in the dark chocolate chips. 9. Use either your hands or an ice-cream scoop to form rounds of dough a bit bigger than the size of a golf ball. 10. Place the rounds of dough on the lined baking tray but do not flatten them. 11. Bake the cookies for about 15-18 minutes (depends on the cookies dough size), making sure that you do not overbake them because they will taste bitter. 12. Leave the cookies to cool slightly on the baking tray for about 5 minutes before transferring them to a wire rack to cool. |
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