More National Chocolate Week!

Earlier this week, we gave you a recipe from our lovely boutique chocolate book, Melt. Today, since we’re obviously all still gorging on chocolate, we’re sharing a recipe from the amazing Divine recipe book, written by one of the doyennes of the food writing world, Linda Collister.

Ultimate Chocolate Chip Cookies

Rather than using the usual supermarket chocolate drops, these cookies are made with proper chunks of lovely dark chocolate, plus extra cocoa and crunchy nuts.

Makes 18 large cookies

1 x 100g (3 and a half oz) bar Divine dark chocolate
100g (1 cup) walnut or pecan pieces
125g (9 tablespoons) unsalted butter, soft
100g (half cup) caster sugar
100g (two thirds cup) light muscovado sugar
1 large free range egg
220g (1 and two thirds cup) plain flour
3 tablespoons Divine cocoa powder
half teaspoon baking powder
half teaspoon bicarbonate of soda

2 non-stick baking trays, ungreased

Heat the oven to 180C/350F/Gas 4.

Break up the chocolate into squares and mix with the nuts. Set aside until needed.

Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Scrape down the sides then beat in the egg.

Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.

Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12–15 minutes or until just firm, and then remove the trays from the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.

Store in an airtight container and eat within 5 days or freeze for up to a month.

Recipe taken from The Divine Chocolate Cookbook by Linda Collister. Photography © Lisa Babrber.