200g chocolate chips or chopped chocolate chunks, or 400g for optional dipping (choose
your favourite type)
Method
Beat the butter and sugar together with an optional pinch of sea salt in a bowl
until light and fluffy, then beat in the
eggs one at a time. Sift over the flour and cocoa powder and beat into the butter
mix, then fold through the chocolate
chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or
used straight away.
To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place
evenly spaced spoonfuls on
parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge
cold, you can roll it into 40g
balls before baking. The balls can be frozen and the biscuits baked from frozen, but
they'll need a few minutes more.
Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool
slightly and enjoy warm, or leave to
cool completely and eat cold. The biscuits will keep in a tin for three days.
As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your
chosen type of chocolate in a bowl
over a pan of simmering water or in the microwave. Leave to cool a little, then dip
half of each biscuit in the
chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the
dipped biscuits will keep for up to
three days in a tin or lidded plastic container.