225g caster sugar
1 large egg
270g dark chocolate
180g self-raising flour
5g bicarbonate of soda
40g cocoa powder
a large pinch of salt
Preheat the oven to 180ºC and line a tray with baking paper.
Cream the butter and sugar together until light and fluffy, then add the egg and espresso and beat to incorporate.
Divide the chocolate in two, then melt half of the chocolate and add it to the butter mixture, beating it in well.
Chop the remaining chocolate roughly and add it to the mixture.
Sift together the flour, bicarbonate of soda, cocoa powder and salt, and beat into the mixture to make the dough.
Refrigerate the dough for at least two hours, or overnight.
Using about one heaped tablespoon at a time, roll the dough into rough balls and place on the baking tray, allowing 8cm to 10cm between each.
Bake for about 10 minutes, so that the centres are still a little soft, but the edges are set.
Allow to cool on a wire rack. These are also delicious served warm.
Makes about 16
Originally published in HL April 2012