- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp cocoa powder
- 1 tsp instant coffee granules
- 85g light muscovado sugar
- 25g golden granulated sugar
- 85g dark chocolate, about 70% cocoa solids (we used Lindt as it keeps its shape when baked)
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 1 medium egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp vanilla extract
- 140g plain flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
Line a couple of baking sheets with baking parchment. Put the butter, cocoa and coffee in a medium saucepan then heat gently until the butter has melted. Remove from the heat, stir in both the sugars, then leave to cool.
Chop the chocolate into small pieces. Beat the egg and vanilla into the cooled butter mix to make a smooth batter. Stir the flour and bicarbarbonate of soda together. Tip it into the batter mixture with two-thirds of the chocolate, then gently stir together to combine. Don’t overmix. Leave for 10-15 mins to firm up slightly, ready for shaping. Heat oven to 180C/160C fan/gas 4.
Using your hands, shape the mixture into 22 small balls. Lay them on the lined sheets, well apart so they have room to spread (you may have to bake in batches). Press the rest of the chocolate pieces on top of each cookie. Can be frozen on sheets and then transferred to bags at this stage for up to 1 month. Bake for 12 mins. Leave on the sheets for a couple of mins, then transfer to a cooling rack.