Makes 8 cookies
- 2 large eggs
- 130 g (4½ oz) caster sugar
- ½ tablespoon (7.5 ml) (0.25 fl oz) brewed espresso
- 1 vanilla pod
- 20 g (¾ oz) butter
- 140 g (5 oz) extra bitter sweet chocolate
- 60 g (2½ oz) unsweetened chocolate
- 60 g (2½ oz) plain flour
- ¼ teaspoon (1.25 ml) baking powder
- ⅛ teaspoon salt
- 125 g (4½ oz) chocolate chips, chopped and frozen
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Whisk the eggs.
- Split the vanilla pod down its length with a sharp knife and scrape the seeds into a bowl.
- Discard the vanilla pod. Add the caster sugar and espresso to the seeds and mix together. Add to the eggs and whisk until thick.
- Melt the butter, the bitter chocolate and the unsweetened chocolate in a glass bowl over a pan of simmering water and stir gently.
- Once smooth, pour the melted chocolate into the egg mixture and mix, leaving some streaks.
- Mix together the plain flour, baking powder and salt before gently folding these into the egg mix.
- Add the frozen chocolate chips to the rest of the ingredients. If the mixture is runny, leave it for 5 minutes to thicken.
- Line a baking sheet with silicon or greaseproof paper.
- Using a teaspoon drop the mixture onto the baking tray.
- Put in the oven and bake for 8–9 minutes.
Serve warm with a mug of cappuccino.
Did you know?
Some milks are better suited to foaming than others. Because the whey proteins are the critical stabilizers, milks that are fortified with added protein – usually reduced fat and skimmed milk – are most easily foamed. Full fat foams on the other hand are fuller in texture and flavour.