Baking Chocolate Cookies

Rich, dark and intensely chocolatey, these soft-in-the-middle, crisp-on-the-outside cookies have a gorgeous crinkled top revealing their fudgy texture.
Preparation Time
20 mins
Cooking Time
12 mins


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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
  2. Mix together the flour, cocoa powder, cream of tartar and bicarbonate of soda in a bowl. Set aside.
  3. 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.
  4. 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.
  5. Add the dry ingredients to the egg mixture and beat briefly to combine. Add the chocolate mixture and beat again until smooth.
  6. 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.
  7. 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.
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