Chocolate cookies

Tamasin Day-Lewis's mouth-watering chocolate cookies are guaranteed to liven up a packed lunch or picnic
By Tamasin Day-Lewis
Chocolate cookies
  • Rating:
  • Serves: Makes 35-40
  • Cook Time: 15 minutes
  • Prep Time: 35 minutes plus overnight chilling
  • Effort: medium



  • 350 g dark chocolate, 70% cocoa solids broken in pieces
  • 350 g unsalted butter, cut into small chunks
  • 3 eggs
  • 500 g self-raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 5 tbsp freshly made espresso coffee
  • sifted icing sugar, for dusting
  • 450 g light muscovado sugar


1. Melt the butter and chocolate together in a bowl set over a pan of boiling water.

2. Whisk the eggs and sugar in a food processor or standing mixer for 3-4 minutes until pale and thick.

3. Sift the flour and baking soda into a bowl.

4. Tip the egg and sugar mixture into a large mixing bowl. Stir in the warm chocolate mix and the espresso. Carefully fold in the sifted flour and baking soda, using a large metal spoon.

5. Cover with cling film and leave in the fridge, overnight or for at least a couple of hours.

6. Preheat the oven to 180°C/gas 4. Line a baking sheet with baking parchment.

7. Divide the mixture into walnut-sized balls, then roll them in sifted icing sugar.

8. Place on the baking sheet and bake for 10-12 minutes. Allow to cool on a rack.

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