Totally Chocolate Chip Cookies

• 125g dark chocolate, minimum 70% cocoa solids
• 150g flour
• 30g cocoa, sieved
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 125g soft butter
• 75g light brown sugar
• 50g white sugar
• 1 teaspoon vanilla extract

• 1 egg, cold from the fridge
• 350g semi-sweet chocolate morsels or dark chocolate chips

1. Preheat the oven to 170°C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Shape the cookies to your desired sizes either Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them or if you prefer you may make it small bite size cookies
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.