We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This might just be the ultimate chocolate cookie recipe. Rich, dark and intensely chocolatey, these soft-in-the-middle, crisp-on-the-outside cookies have a gorgeous crinkled top revealing their fudgy texture. Kids and adults alike will be fighting over these as soon as they come out of the oven. See method
of the reference intake
Tip: Try adding some different flavours to the chocolate cookies for a twist. Melt orange- or mint-flavoured chocolate instead of the plain dark chocolate, or stir through some extra chocolate chunks or chopped crystallised ginger, nuts or crumbled fudge pieces at the end of step 5.
Freezing and defrosting guidelines
The baked cookies can be frozen. Cool completely, then layer between sheets of baking paper in a freezer-proof container. Defrost fully before serving. The cookies can be warmed through in a low oven for a few mins before serving, if you like. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes
Before you comment please read our community guidelines.