Although best eaten warm off the tray, these can be stored in a container – but beware, you may not be able to wait!
Makes approx 22
- 130g butter, softened
- 1 cup caster sugar
- 1 egg
- ½ tsp vanilla paste
- 1½ cups self-raising flour
- 2 tbsp cocoa
- 150g dark chocolate roughly chopped (reserve larger pieces for tops)
1 Preheat oven to 180oC. Line two oven trays with baking paper. Cream butter and sugar for 3-4 minutes until pale and fluffy. Add egg and vanilla and beat well. Stir in sifted flour, cocoa and ¾ of the chopped chocolate.
2 Roll into walnut-sized balls (approx 30g) and flatten slightly. Decorate with a chocolate chunk or two, and bake on lined trays for 10-14 minutes. To test the cookies, gently press around the outside and the texture should feel firm/set, but the centre should be soft when pushed. For more crunch, cook longer, or for soft and chewy, cook less.