85g dark chocolate, about 70% cocoa solids (we used Lindt as it keeps its shape when baked)
1 medium egg, beaten
½ tsp vanilla extract
140g plain flour
½ tsp bicarbonate of soda
Line a couple of baking sheets with
baking parchment. Put the butter, cocoa
and coffee in a medium saucepan then
heat gently until the butter has melted.
Remove from the heat, stir in both the
sugars, then leave to cool.
Chop the chocolate into small pieces.
Beat the egg and vanilla into the cooled
butter mix to make a smooth batter. Stir
the flour and bicarbarbonate of soda
together. Tip it into the batter mixture
with two-thirds of the chocolate, then
gently stir together to combine. Don’t
overmix. Leave for 10-15 mins to firm up
slightly, ready for shaping. Heat oven to
180C/160C fan/gas 4.
Using your hands, shape the mixture
into 22 small balls. Lay them on the lined
sheets, well apart so they have room to
spread (you may have to bake in batches).
Press the rest of the chocolate pieces on
top of each cookie. Can be frozen on
sheets and then transferred to bags
at this stage for up to 1 month. Bake for
12 mins. Leave on the sheets for a couple
of mins, then transfer to a cooling rack.