Ingredients
120g plain flour
30g cocoa powder
5g cream of tartar
½ tsp bicarbonate of soda
125g salted butter
200g classic 74% dark chocolate, roughly chopped
2 large free-range eggs, at room temperature
160g golden caster sugar
90g soft brown sugar
30g cocoa powder
5g cream of tartar
½ tsp bicarbonate of soda
125g salted butter
200g classic 74% dark chocolate, roughly chopped
2 large free-range eggs, at room temperature
160g golden caster sugar
90g soft brown sugar
Method/Steps
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
- Mix together the flour, cocoa powder, cream of tartar and bicarbonate of soda in a bowl. Set aside.
- Melt the butter in a small pan over a low heat. Once fully melted, stir in the chopped chocolate until smooth. Remove from the heat and allow to cool for a few mins.
- Meanwhile, put the eggs, caster sugar and brown sugar in a large bowl and whisk with an electric hand whisk for 5-6 mins until pale and mousse-like.
- Add the dry ingredients to the egg mixture and beat briefly to combine. Add the chocolate mixture and beat again until smooth.
- Scoop tablespoons of the mixture onto the prepared baking trays, leaving plenty of room between the cookies to allow for spreading. You should get about 18-20 cookies in total.
- Bake for 10-12 mins until risen and with a cracked, crinkle pattern on top. Leave to cool on the trays: the cookies will sink as they cool and the crinkle pattern will become more pronounced. Serve slightly warm or cool completely and store in an airtight container for up to 5 days.
