Fudgy chocolate cookies

These cookies are a mix between a brownie and a cookie, they are a soft baked cookie which is just how we love them, the mix makes about 30 cookies but I make the mix and leave the dough in the fridge ready to slice off and bake whenever we want some. If you don't think you can eat this many cookies in a week then you can freeze half the dough, or just halve the ingredients.

Ingredients

150g plain chocolate (70% cocoa)

200g caster sugar

200g dark brown soft sugar

225g butter, softened

2 eggs, beaten

1 tblsp golden syrup

300g gluten free self raising flour (I use Freee foods)

1 tsp baking powder

125g cocoa powder

150g white chocolate, chopped

Method

1. Melt the plain chocolate in a bowl set over a pan of simmering water or in a microwave. Set aside while you move onto the next stage.

2. Sieve the dry ingredients together in a bowl and set aside. 

3. I use my mixer with a paddle blade attached for the next stage but you can do this by hand or use a hand mixer even.

4. Cream the butter until soft and then add in both of the sugars, beat until light and well mixed.

5. Next mix in the beaten eggs, syrup and melted chocolate all in one go. 

6. Beat the dry ingredients into the mix and the fold in the chopped chocolate. 

7. Tip the mix onto a sheet of greaseproof paper and shape into a sausage shape.

8.Wrap up the sausage of dough like a salami, either twist the ends or tie them and place in the fridge 

to chill for at least an hour. You can keep it in the fridge for several days.

9. When ready to bake, preheat the oven to 190c/gas mark 5, cut the dough into 1cm rounds and place on a baking sheet lined with baking parchment. Allow space for spreading. 

10. Bake them for 8 minutes and allow to cool on the baking sheet for 10 minutes then transfer to a wire rack to set.