Double chocolate cookies

Serve while still just warm, so the chocolate oozes meltingly from within, or cool them for a firmer finish - easier for transporting to the office to sneakily indulge in with a morning coffee.

Makes: 16
Preparation Time: 10 minutes
Cooking Time: 12 minutes

You will need

325g dark chocolate, roughly chopped
125g salted butter, softened
150g soft brown sugar
1 large egg
225g plain flour
½ tsp bicarbonate soda
½ tsp baking powder
Pinch of salt
4 tbsp cocoa powder, sifted twice


1. Heat the oven to 160°C/325°F/gas mark 3. Line four baking sheets with non-stick baking paper, or bake two batches at a time on two trays.

2. Put 125g of the chocolate in a small bowl set over a pan of simmering water. Avoid the bowl touching the water. When almost melted, remove from the heat, leave for a few minutes, then stir until smooth. Leave to almost cool.

3. Whisk the butter and sugar together until fluffy, then whisk in the egg, followed by the melted chocolate.

4. Mix together the flour, bicarbonate of soda, baking powder, salt and cocoa powder, and beat into the chocolate mixture. Add the remaining chopped chocolate and form into 16 balls. (Save time by bashing the unopened bar of chocolate on your chopping board several times - open it up, and you have small pieces ready to melt.)

5. Place on the prepared baking sheets with enough room for them to spread. Flatten the tops just a little and bake for 12 minutes. They will crack slightly, but this adds to their character. Cool on wire racks.

Recipe and food styling, Linda Tubby. Photograph, Richard Jung. Prop styling, Roisin Nield.

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