Squidgy double-choc cookies from Essentials magazine are at their best still warm from the oven and are a taste of chocolate heaven
- 50g dark chocolate, broken into pieces
- 50g golden syrup
- 200g butter, at room temperature
- 225g light soft brown sugar
- 1tsp vanilla extract
- 2 medium free-range eggs
- 325g plain flour
- 3⁄4tsp bicarbonate of soda
- 1tsp baking powder
- 200g mixed chocolates (white, milk and dark) chopped into 1.5cm chunks
Heat oven to gas mark 4/180°C.
Melt dark chocolate and syrup together in a bowl over a pan of barely simmering water. Leave to cool slightly.
In a large bowl, beat the butter and sugar until pale.
Add the melted chocolate mix, vanilla and eggs, and whisk. Sift in flour, bicarbonate of soda and baking powder and mix thoroughly. Fold in half the chocolate chunks. Chill for 2-3 hours or longer to firm up.
Scoop the mixture into balls with a spoon and press out on lined baking trays (leave about 4cms between each). Bake for 10-12 mins, then remove from the oven and press the remaining chocolate chunks gently into each cookie.
Return to the oven for 2 mins. Cool on trays for a few mins, before transferring to a cooling rack.