Melting Chocolate Cookies

Kevin Dundon


  • 230g dark chocolate, finely chopped (155g+75g)
  • 70g butter
  • 150g caster sugar
  • 2 eggs
  • 30g dark cocoa powder
  • 20g plain flour

To decorate;

  • 2 tbsp icing sugar
  • 1 tsp water


Preheat the oven to 180˚C. line a baking tray with parchment paper.

In a bowl, melt the chocolate and butter over a saucepan set over low heat with simmering water.

In the meantime, Place the sugar and eggs in a bowl and whisk until light and fluffy.

Fold in the melted chocolate mixture and fold over the cocoa powder and flour.

Stir in the extra chopped chocolate into a loose batter. Place the mixture in the fridge for 15-30 minutes to set.

Spoon golf ball size cookies on your prepared baking tray and place in the oven.

Bake for 9-10 minutes until just set yet still slight under cooked like a brownie texture. Remove from the oven and set aside to cool for 10-20 minutes to settle the cookies and to help lift the cookies without breaking.

In a small bowl, combine the icing sugar with some water to create a glaze. Place the glaze in a small piping bag and decorate the cookies such has a spider web or any creative ideas!

Enjoy within a day for best flavours and at room temperature!