These delicious fudgy cookies are best slightly undercooked. They’re also best served warm, and also-also best served warm with ice-cream… or as an ice-cream sandwich. With hot fudge sauce! Loosely based on Mrs Fields recipe, using Belgian couverture chocolate takes this to the next level.
Best fresh on the day, otherwise warm in the microwave for 5-15 seconds. Great for ice cream sandwiches – use 2 cookies with a slice of vanilla ice-cream in between.
Beating with or without the mixer changes the final texture – neither is better than the other.
Use finest quality imported cocoa powder for best results.
Sometimes I don’t add salt – it’s up to you.
Large cookies approximately 20-21 minutes’ baking time, for small ones 15-17 minutes.
2 ½ cups plain flour
½ ts baking soda
¼ ts salt
½ cup cocoa powder
1 cup dark brown sugar
¾ cup white sugar
220 g softened butter
3 large eggs
2 ts vanilla essence
1 cup choc chips – use a mix of available Callebaut callets
Preheat oven to 150° C
1 – In medium bowl, combine flour, soda, salt and cocoa.
2 – In large (final) bowl, blend sugars. Add butter and mix well. Add eggs and vanilla, then beat with mixer until light.
3 – Add flour mixture and chocolate chips. Blend until just combined.
4 – Drop rounded tablespoons onto baking tray 1 ½ “ apart.
5 – Bake 15 or 20 minutes depending on size, cool on a wire rack immediately. Store in an air tight container.