20 cookies

  • 120 g dark chocolate (preferably 70%), chopped
  • 110 g soft, unsalted butter
  • 148 g (185 ml) brown sugar
  • 1 egg
  • 5 ml vanilla essence
  • 140 g (250 ml) cake flour
  • 62 ml cacao
  • 5 ml baking soda
  • pinch of salt
  • 280 g dark chocolate (preferably 70%), roughly chopped

Preheat your oven to 160 °C. Put 120 g chocolate in a glass or metal bowl. Balance the bowl over a pot of hot water. Stir the chocolate now and then until it has melted. Keep to one side. Beat butter and sugar together until light and creamy. Add egg and vanilla and beat well. Sieve flour, cacao, baking soda and salt together. Add sieved ingredients and molten chocolate to the butter mixture. Mix well and add rest of the chopped chocolate. Line baking trays with baking paper and butter the paper well. Spoon teaspoonfuls of the mixture onto the buttered paper. Leave enough space between the cookies, as they will be spreading out. I bake about 6 cookies at a time. Bake for 10 – 12 minutes until cookies crack a little on top. Allow to cool on the baking tray for about 5 minutes before transferring to a cooling rack.