Ultimate choc-chip cookies

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Rather than using the usual supermarket chocolate drops, these cookies are made with proper chunks of lovely dark chocolate, plus extra cocoa and crunchy nuts.

1 x 100g bar dark chocolate
100g walnut or pecan pieces
125g unsalted butter, soft
100g caster sugar
100g light muscovado sugar
1 large free range egg
220g plain flour
3 tablespoons Divine cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 non-stick baking trays, ungreased

1. Heat the oven to 180C/350F/Gas 4.
2. Break up the chocolate into squares and mix with the nuts. Set aside until needed. Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Scrape down the sides then beat in the egg.
3. Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.
4. Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes or until just firm, and then remove the trays from the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack
to cool completely.

Store in an airtight container and eat within 5 days or freeze for up to a month.