Quick info

  • Servings: 30 cookies, 5–6 cm (2–2.4 in) each
  • Prep: 15 min + 30–60 min in the fridge
  • Baking: 10–12 min
  • Tools: bowl, small saucepan, hand whisk, spatula, knife, baking sheet, parchment paper
  • Heads-up:
    • don’t overwork the dough or you’ll develop too much gluten
    • don’t pack the balls too tight
    • pull the cookies out while the center is still pale
    • you can add chopped hazelnuts (4–5 tablespoons) into the dough and/or on top of the ball before baking

Ingredients

  • 115g (4.1 oz) margarine
  • 70g (2.5 oz) white sugar
  • 70g (2.5 oz) brown sugar (Muscovado/Demerara)
  • 1 egg
  • 170g (6.0 oz) plain (00) flour
  • ½ teaspoon baking soda (or a scant teaspoon of baking powder)
  • 1 generous pinch of salt
  • 120g (4.2 oz) dark chocolate, roughly chopped with a knife

Method

  1. Melt the margarine. Put 115g (4.1 oz) margarine in a small saucepan and heat until it turns a light hazelnut color. Turn off the heat.
  2. Add the sugars off the heat. Stir in both sugars and chill in the fridge for 15 minutes to firm up.
  3. Chop the chocolate. Cut 120g (4.2 oz) dark chocolate into irregular pieces and set aside.
  4. Add the egg. Take the bowl out of the fridge and add 1 egg. Beat with a hand whisk for 2–3 minutes until smooth.
  5. Fold in the dry ingredients. Add the flour, baking soda and salt. Mix with a spatula — don’t overdo it.
  6. Add the chocolate. Stir in the chocolate pieces gently.
  7. Shape the balls. Form soft (uncompacted) balls about 3 cm (1.2 in) across, then flatten them slightly with two fingers (20–30%). They’ll spread to 5–6 cm (2–2.4 in) while baking.
  8. Chill the balls. Pop them in the fridge for 30–60 minutes; baking them cold stops the edges from cooking before the middle does.
  9. Bake. Arrange the balls on a baking sheet lined with parchment paper. Bake in a conventional oven at 170°C (338°F) for 10–12 min. They’re done when the edges are just golden and the center is still pale and soft.
  10. Cool. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.