Serves 9
Directions
- 1Whisk butter, light brown sugar, and granulated sugar until light & fluffy.
- 2Add honey or golden syrup, vanilla, and egg.
- 3Whisk until combined.
- 4Add plain flour, cocoa powder, bicarbonate of soda.
- 5Mix to form a dough.
- 6Scoop up 65g of dough and roll into a ball.
- 7Bake at 180C (160C fan) for 10 mins.
- 8Microwave dark chocolate and double cream at 500W for 1 min.
- 9Stir gently until smooth.
- 10Dollop 1 tsp onto the cooled cookie.
- 11Smooth it out.
- 12Decorate with rainbow chocolatey bits or sprinkles.
- 13Refrigerate for 30 minutes.
Ingredients
- 110 g unsalted butter, softened
- 100 g light brown sugar
- 60 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp honey or golden syrup
- 180 g plain flour
- 50 g cocoa powder
- 0.25 tsp bicarbonate of soda
- 0.5 tsp salt
- 100 g dark chocolate chips
- 60 ml heavy cream
- rainbow sprinkles or chocolatey bits
Equipment
bowlwhiskoventablespoonmeasuring cupmicrowave
Tips
- Make sure you don’t over bake.
- They should still look underbaked in the middle when they come out the oven.
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