An easy chocolate cookie recipe for soft biscuits with a finger licking squidgy gooey middle and a crunchy bite with a perfectly light salty after taste. Don't say any more. Just give it a try.

What you need:

  • Butter 500g
  • Caster 330g
  • Soft brown 210g
  • Golden syrup 80g
  • Eggs 4
  • Dark choc 160g
  • Flour 340g
  • Cocoa 200g
  • Baking 15g
  • Bicarb 8g
  • Maldon 15g
  • Cornflakes 180g

Makes 28 cookies. That's plenty as you will impress family & friends.

How to prepare:

  1. In a mixing bowl beat the butter, golden syrup and sugars until pale for 3 mins
  2. Beating on high speed add 1 egg at a time until fully incorporated
  3. Beat on medium speed for a further 5 mins
  4. Melt and add the chocolate
  5. Sift the cocoa, baking, plain flour and bicarbonate of soda together
  6. Working very quickly, add dry ingredients, mix for no longer than 1 min, add cornflakes and maldon salt and again, very quick, 30 seconds max
  7. Put it in the fridge for 4 hours
  8. Weight out at 75g balls (roughly golf ball size)
  9. Preheat the oven to 180 degrees
  10. Place on a greaseproof baking tray. Give a good squash on each ball. They’ll double in size
  11. Bake for no more than 12 mins. Take them out and let them set as they will harden up a bit more
  12. Store, if you have any self control, in an air tight container. Will keep for 5 days

Serve with lots of ice cream and dress up as you fancy with choccy fudge sauce, salted caramel sauce, sprinkles, honeycomb & fresh fruits.