125g sugar (soft brown sugar gives a deeper flavour, but white is fine)
1 egg yolk
100g plain flour
25g self raising flour
30g cocoa powder
1/2 teaspoon bicarbonate of soda
100g mix of white and dark chocolate, finely chopped (or chips)
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Method Prep:25min › Cook:10min › Ready in:35min
Cream the butter and sugar together until pale in colour. Beat in the egg yolk, then mix in the flours, cocoa powder and bicarb.
Chop the chocolate into chunks, and mix into cookie dough. Leave dough to rest whilst oven heats, preferably in the fridge. (Chilling the dough helps gives them their cracked appearance, and contrast in texture).
Heat oven to 190 C / Gas 5.
Pull off a little dough and roll to form a ball about 2.5cm (1 in) in diameter. Flatten slightly, then arrange, spaced apart on the baking tray. They will puff up and spread by around half, so leave plenty of space. This amount should make about 12 cookies.
Bake for 10 to 12 minutes until risen and cracked on the outside, but still a bit soft and gooey on the inside.
Leave to cool, then enjoy!
Like nuts in your cookies? Add 50-60g walnuts, peanuts or pecans! Dried fruit works well too, especially dried cranberries or sour cherries!