INGREDIENTS
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COOKIES
180g melted bitter chocolate 64%
135g butter
260g light brown sugar
180g caster sugar
20g molasses or golden syrup
10g vanilla extract
3 eggs
300g self raising flour
5g baking soda
2g salt
70g cocoa powder
80g toasted crushed hazelnuts
300g chocolate pistols or chips
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QUICK & EASY CHOCOLATE SAUCE
120g dark chocolate 60–70% finely chopped
120ml water
40–60g sugar adjusted to taste
Pinch of salt
1 tsp vanilla extract
1 tbsp neutral oil for shine
Method
Method
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COOKIES
Cream the butter, sugars and molasses together.
Add the eggs alternating with all the sieved dry ingredients.
Add the vanilla and mix for a minute, followed by the melted chocolate.
Mix until combined then roll into 60g–80g balls.
Press lightly down onto baking parchment on a tray.
Bake at 190c for 8 mins only so they stay gooey.
Place onto a wire rack to cool.
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CHOCOLATE SAUCE
Bring the water, sugar and salt just to a simmer until fully dissolved.
Pour the hot liquid over the chopped chocolate and leave to sit for 1 minute.
Stir with a whisk from the centre outward until smooth and glossy.
Add the vanilla and oil.
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ASSEMBLY
Place the cookies onto a plate and pour over the chocolate sauce, or serve on the side for dipping.