This is a Hugh Christopher Edmund Fearnley-Whittingstall (!) recipe, taken from his The River Cottage Family Cookbook.
The result is really yummy cookies – which have a slightly gooey centre. They are quick to make and cook – 10 minutes in the oven, and with a food processor take no time at all to knock up!
- 100g/3½oz good dark chocolate
- 125g/4½oz unsalted butter
- 100g/3½oz granulated sugar
- 75g/2½oz soft brown sugar
- 1 free-range egg
- 2 tsp. vanilla extract
- 150g/5¼oz plain flour
- ½ tsp. baking powder
- A pinch of salt
- Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
- Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
- Add the egg and the vanilla and beat until well blended.
- Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
- Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them–they really spread out while baking.
- Put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake – one moment you’ve got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
- Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
- You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.