Ingredients
Makes 30
- 225 g (8 oz) unsalted butter, softened, plus extra for greasing
- 330 g (111⁄2 oz) caster sugar 2 eggs
- 300 g (101⁄2 oz) plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 70 g (23⁄4 oz) cocoa powder
- 150 g (5 oz) chocolate chips
Method
- Preheat the oven to 180°C (350°F), gas mark 4. Grease a baking tray with butter (or two if you don’t have one large enough for 30 cookies) and line with greaseproof paper.
- Beat the butter with an electric (hand) whisk until light and fluffy then beat in the sugar.
- Beat in the eggs one at a time, adding 1 tablespoon of the flour after each egg to prevent the mixture from splitting.
- Sift together the remaining flour, baking powder, bicarbonate of soda and cocoa powder, then mix with the chocolate chips.
- Slowly add the dry ingredients to the wet mixture. Scrape the bowl down again so that the ingredients are evenly mixed, then give one final stir to ensure everything is combined. The mixture will be quite dry; this is exactly what you want as you have to take heaped teaspoons and roll them into balls.
- Once all your balls are rolled, pop them on the baking tray, spaced a few inches apart, as they will spread. Pat the cookie balls to flatten slightly and bake for 12 minutes.
Transfer to a wire rack to cool.
TIP: You can use dark or white chocolate chips, or halve the dough and mix different colours into each batch.
