These are so easy to make and really scrummy. There is a spell of chilling the cookie dough, so although the ‘hands on’ making is relatively quick, there is an hour of down time in the middle.  Great if there are a few other jobs that need doing too.

This recipe makes about 16 cookies, however that does all depend on how large you like them!

You will need:

• 150g Plain flour
• 60g Coco powder
• ½ tsp Bicarbonate of Soda
• 60g Dark brown sugar
• 60g Caster sugar
• 120g Butter
• ½ tsp Vanilla essence
• 1 egg
• 60g Dark chocolate (chopped or chocolate chips)
• 60g White chocolate (chopped or chocolate chips)

Method:

• Prepare two baking sheets by lining with greased – grease proof paper.
• Place all the ingredients except the egg and chocolate into a bowl and mix to bread crumb stage.  I find the dough hook attachment on my mixer is fantastic for this, but an electric hand mixer or your hands work just as well.
• Add the egg and the chopped chocolate and blend well until a ball of cookie dough has formed and the chocolate chips are well distributed.
• Roll the dough into a fat sausage shape about 5cm diameter, wrap in cling film and refrigerate for 1hour.
• Preheat the oven to 160 degrees.
• Unroll the cookie dough from the cling film and cut into 1cm slices. Reform any that have misshapen during the cutting when the knife get caught on a chunk of chocolate.
• Arrange on the baking sheets, giving each cookie space to spread slightly and cook for 10-15mins. (always check after 10mins).
• Allow to cool on the tray for 5mins then remove to a cooling rack.
• Perfect with a glass of milk, on their own or with ice cream as a quick pudding.