Often I make a full batch of these but bake only half and freeze the other half. I freeze them on a little tray and once they're hard, I bung them in a freezer bag and stash it back in the freezer. That way I can bake another six without any effort.
- 125g/4oz dark chocolate
- 150g/5¼oz plain flour
- 30g/1oz cocoa, sifted
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 125g/4oz unsalted butter, softened
- 75g/2½oz light brown sugar
- 50g/2oz caster sugar
- 1 tsp vanilla extract
- 1 free-range egg, cold from the fridge
- 350g/12¼oz dark chocolate chips
- Preheat the oven to 170C/325F/Gas 3.
- Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
- Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
- In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
- Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
- Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.
- Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
- Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.