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Ingredients
Chocolate Choc Chip Cookies
185 g (6½ oz/1½ cups) plain (all-purpose) flour
90 g (3¼ oz/¾ cup) unsweetened cocoa powder
280 g (10 oz/1½ cups) soft brown sugar
180 g (6½ oz) unsalted butter, cubed
150 g (5 oz/1 cup) chopped dark chocolate
3 eggs, at room temperature, lightly beaten
265 g (9¼ oz/1½ cups) chocolate bits
Method
- Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.
- Sift the flour and cocoa into a large bowl, add the sugar and make a well in the centre.
- Put the butter and chocolate in a small heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the saucepan. Stir occasionally until the chocolate and butter have melted and are smooth.
- Add the butter and chocolate mixture and the eggs to the dry ingredients. Mix well with a wooden spoon, but do not overmix. Stir in the chocolate bits. Drop tablespoons of the mixture onto the trays, allowing room for spreading. Bake for 7–10 minutes, or until firm to touch. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
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