• 220g dark chocolate
  • 30g salted butter, cut into pieces
  • 2 eggs
  • 65g soft brown sugar, plus 2 tbsp
  • 65g caster sugar, plus 2 tbsp
  • ½ tsp vanilla extract
  • 40g plain flour
  • ¼ tsp baking power
  • 1 tsp ground coffee
  • 5 very small handfuls of a mix of ready salted crisps, chopped dates, chocolate chips, pretzels, spicy peanuts, pumpkin seeds or banana chips


  1. 1

    Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove from the heat as soon as it has melted and formed a thick gooey paste. Leave to cool.

  2. 2

    In a seperate bowl, whisk the eggs, sugar and vanilla extract together for 5 minutes until the mixture is full of bubbles and light in colour.

  3. 3

    Combine the chocolate and egg mixtures together in a large bowl then add the flour, baking powder and coffee and mix until smooth.

    Preheat the oven to 170°C/gas mark 3 and line a baking sheet with parchment paper.

  4. 4

    Add your 5 small handfuls of goodies into the bowl and mix until combined. Using 2 spoons, drop equally sized dollops on to the lined baking sheet, keeping them about 5cm apart as they will spread a little when baking. Aim for a small round cookie and heap the mixture in the middle a little.

  5. 5

    Bake the cookies in the oven for 10-12 minutes, until the edges are just starting to crisp up – this will ensure you have a lovely gooey cookie in the middle. Allow to cool on the sheet.

Nutritional Details

Each serving provides
  • Energy 955kj 228kcal 11%
  • Fat 11.4g 16%
  • Saturates 6.2g 31%
  • Sugars 23.9g 27%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1838kj/439kcal

Each serving provides

27.5g carbohydrate 1.7g fibre 3.1g protein

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