Chocolate Cookies

READY IN: 28mins
Top Review by 982435

They don't look promising when they go in the oven, but they come out full and puffy. After cooling, they relax into a thin, silky, buttery and delicate cookie. The taste is amazing, like fudgy soft shortbread. I used the ingredients specified; the sugar and flour had to be ordered from the Internet. The North American measurements are: generous 1/4 c caster sugar, 1 stick butter, and shy 1 c self-rising flour (plus the 2 tbsp cocoa powder).


  1. Pre-heat oven to 190/ 375 / Gas5.
  2. Cream the sugar and butter.
  3. Add the remaining ingredients and mix well.
  4. Divide the mixture in half and then tear off and shape a total of 18 balls.
  5. Place on a lined baking sheet and squash slightly to make a squat flat circle. Bake for 8 minutes.
  6. Leave to cool for 1 minute and place on to a cooling rack.

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