About this recipe:You might need to make a double batch of these. They are so good that they will go in no time at all!
100g butter, softened
100g caster sugar
1 egg, beaten
175g plain flour
1/2 tsp baking powder
150g plain chocolate, coarsely chopped
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 200°C (gas 6). Cream together the butter and sugar in a mixing bowl, using an electric hand mixer, until the mixture is light and fluffy. Gradually beat in the egg, then sift in the flour and baking powder and mix together.
Stir the chopped chocolate into the mixture so that it is evenly distributed.
Using two teaspoons, place about eighteen dollops of the mixture on to two lightly greased baking sheets, leaving enough space between them for the cookies to spread, without touching, while cooking. Smooth down the top of each cookie with the back of a teaspoon dipped in cold water.
Bake for 12–15 minutes until they feel soft and springy. Allow to cool on the baking sheets for 5 minutes, then lift on to a wire rack to cool completely. They will keep in an airtight container for up to 5 days.
*For chocolate and nut cookies, replace half the chopped chocolate with chopped walnuts, hazelnuts or pecan nuts. *To save time, you can use 150g milk or dark chocolate chips rather than chopping a block of chocolate.
These cookies were delicious! They didn't turn out as flat at the ones in the photo and the mix was quite dry, but they were lovely when cooked. I also found that with a fan oven, 12 minutes was a little too long at 200 degrees. Very yummy though! - 30 Jan 2012
I have just made these and they are LOVELY, i added 50g of plain, 50g milk, 50g white choc for a tripple choc overload. I made 10 good sized cookies not 18 as advised, there was no need to smooth down the cookies either. I will be making these again for sure. - 12 Nov 2011