Intense Chocolate Cookies by Zarnak Sidhwa

Ingredients:

• Dark chocolate 125 gm
• Flour 150 gm
• Cocoa (sifted) 30 gm
• Soda bicarbonate 1 tsp
• Salt 1/2 tsp
• Unsalted butter (softened) 125 gm
• Light brown sugar 75 gm
• Caster sugar 50 gm
• Vanilla essence 1 tsp
• Egg (cold from the fridge) 1
• Dark chocolate chips 350 gm

Method:

1. Place dark chocolate into heatproof bowl set over pan of barely simmering water.
2. Heat, stirring occasionally, until melted.
3. Place flour, cocoa, soda bicarbonate and salt into large bowl and mix well.
4. In another bowl, beat butter, caster sugar and brown sugar together until light and fluffy.
5. Add melted chocolate and stir well.
6. Beat in vanilla essence and add in egg, then mix in dry ingredients.
7. Finally stir in chocolate chips. Scoop out 12 equal portions of mixture using an ice cream scoop and a palette knife and place onto a baking sheet about 2 inches apart.
8. Do not flatten them.
9. Bake on 170 degrees C for 18 minutes, test with a skewer - it should come out semi-clean and not wet with batter.
10. Leave the cookies to cool on baking sheet for 4-5 minutes and then transfer them to cooling rack to harden as they cool.