Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Yes, this is chocolatey fattening and delicious from !

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Look! Look at the effort I made to make this look pretty! Be impressed!

Recipe (makes 18, subject to size)

250g Self Raising Flour
80g Cocoa Powder
200g Soft Brown Sugar
130g White/Caster Sugar
180g Butter, cool but softened
200g Chocolate Chips or Chopped Chocolate
1 1/2 Eggs, beaten (65g, roughly)
1/2 tsp ground Sea Salt

1. Start by sifting the Flour, Cocoa and Salt into a large mixing bowl. In a separate large bowl, cream together the Butter and both Sugars until a coarse paste forms and there are no visible streaks of butter.

2. Add the beaten Egg and fully combine to make a loose, wet mixture. Then add the dry ingredients about quarter at a time, mixing it in fully each time until you're left with raw chocolate cookie dough. Add the chocolate chips and mix them in well but be careful not to overwork the dough.

3. Cover the dough with clingfilm and transfer to the fridge, allowing the dough to cool and firm up for one or two hours.

4. Once you're ready to bake, preheat your oven to 190*C and line three large baking trays with parchment. Use an ice cream scoop or similar tool to form large, equally sized balls of cookie dough, laying them out on the trays with plenty of space between them.

5. Bake for 18-22 minutes, depending on how soft or crunchy you'd like your cookies. Once done, remove from the oven and allow the cookies to cool on the trays for two or three minutes before transferring them to wire racks to cool the rest of the way.

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From Chris: I have seen other versions of this where you can add in 1 - 2 teaspoons instant coffee, to heighten the chocolate flavor.

Also, you can add on flaky sea salt at the end, just lightly mist the cookies with water and then sprinkle on the salt so that it sticks to the cookies while semi-warm.

Please note you want a chocolate that has a decent amount of fat added, since fat = flavor. 60 to 80 percent bittersweet is more than enough to provide the chocolate punch, you do not want to use 100% bitter chocolate.