Ingredients

Method

• 115 g dark chocolate, chopped
• 115 g butter, chopped
• 220 g Muscovado sugar
• 100 g castor sugar
• 2 t vanilla extract
• 2 large free-range eggs
• 100 g flour
• 80 g cornflour
• 25 g cocoa powder
• ¼ t baking powder
• sea salt a generous pinch
• 200 g Peppermint Crisp, chopped

Method

Ingredients

1. Preheat the oven to 180°C. Melt the dark chocolate and butter in a doubleboiler or bain-marie until smooth.

2. In a separate bowl, combine the sugar, vanilla and eggs and beat at a low speed until combined. Pour into the cooled chocolate mixture and combine.

3. Mix in the remaining dry ingredients, then add the Peppermint Crisp and mix until evenly distributed. Chill until firm enough to scoop.

4. Using an ice cream scoop, fill the scoop with cookie dough and drop onto a greased baking tray from a height of 5–10 cm, allowing enough space between each cookie for spreading.

5. Bake for 10 minutes, then remove from the oven. Carefully drop or tap the tray quite firmly on your kitchen surface from a height of 5–10 cm, then return to the oven for 5 minutes. The cookies will be very soft and not completely set, but will set while cooling.

Cook’s note: Using an ice-cream scoop ensures you use the same amount of batter each time. Spray the scoop with cooking spray so the batter drops off easily. I love the Peppermint Crisp in these cookies, but you can use whatever chocolate you have. For a “pudding” cookie, bake for 2–3 minutes less and serve hot with vanilla ice cream. You can freeze the scooped batter and bake from frozen.

Find more biscuit recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen