Melting chocolate cookies
- 325g dark chocolate (roughly chopped)
- 125g salted butter (softened)
- 150g Tate & Lyle Light Soft Brown Sugar
- 1 egg
- 225g plain flour
- 1/2tsp bicarbonate of soda
- 1/2tsp baking powder
- Pinch of salt
- 4tbsp cocoa powder (sifted)
HOW TO MAKE THIS RECIPE
- Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a baking sheet or two.
- Melt half the chocolate in a glass bowl over a pan of simmering water. Remove from the heat and leave to cool a little.
- Whisk the butter and Tate & lyle Light Soft Brown Sugar together until fluffy, then whisk in the egg, followed by the melted chocolate.
- In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt and cocoa powder, then whisk these dry ingredients into the chocolate mixture.
- Add the remaining chopped chocolate and roll into 16 balls with your hands.
- Place on the prepared baking sheets making sure you allow plenty of room for them to spread. Flatten the tops of the cookies with the back of a wooden spoon.
- Bake in the oven for 12 minutes and let cool before serving with a cold glass of milk.
These cookies go great with a cold glass of milk or warm Hot Chocolate; check out our recipe here!