Dark Chocolate Cookies

Soft, chocolatey, with chunks of dark chocolate… always a good idea. On special occasions, I like to drizzle these with a minty, white chocolate ganache and a light sprinkling of sea salt. Totally up to you though.

Makes about 20 - 22 cookies

DARK CHOCOLATE COOKIE DOUGH

unsalted butter, 100g

brown sugar, 165g (3/4 cup)

egg, 1

plain/cake/all-purpose flour, 150g (1 cup)

cocoa powder, 50g (1/2 cup)

bicarbonate of soda/baking soda, 2.5ml (1/2 teaspoon)

dark chocolate (50% - 70%), 125g

MINT WHITE CHOCOLATE GANACHE - OPTIONAL

white chocolate, 50g

cream, 20ml (4 teaspoons)

mint extract, 5ml (1 teaspoon) - to taste, depending on your brand

green food colouring, a drop - optional

sea salt, to taste (for sprinkling on top) - optional

To start, preheat the oven to 180°C (160°C fan) and line a large baking tray (or two medium) with baking paper (or use a reusable silicone mat).

For the cookies, softened the butter (roughly chop, then microwave in short bursts until soft but not melted) then mix with the sugar until a bit paler in colour (you can do this by hand using a spatula or an electric mixer fitted with a paddle attachment).

Add the egg and mix until uniform.

Add the dry ingredients and mix until a stiff dough forms.

Finely chop the dark chocolate, then mix it into the cookie dough.

Divide into balls (about 25g each - I use a small cookie scoop to make it easier) and place them about 2cm spaced apart on the baking tray/s.

Flatten the balls a little using a fork dipped in water.

Bake for approximately 12 - 15 minutes until slightly matt in appearance (they will be soft when they come out of the oven).

Remove the tray from the oven and leave the cookies on the tray to cool completely.

For the ganache (if using), place the white chocolate and cream in a heatproof bowl. Microwave in short bursts, stirring occasionally. Add the mint extract and food colouring (if using) and stir to combine.

Allow the ganache to cool slightly before drizzling onto the cooled cookies. Sprinkle with a little sea salt if you like.

Store in an airtight container at room temperature for several weeks.