Totally Chocolatey Cookies

• 4-1/2 ounces, weight Darkest Chocolate
• 5-1/3 ounces, weight Plain Flour
• 1 ounces, weight Cocoa
• 1 teaspoon Baking Soda
• 1 pinch Salt
• 4-1/2 ounces, weight Soft Butter
• 2-2/3 ounces, weight Light Brown Sugar
• 1-7/8 ounces, weight White Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg Cold From The Fridge
• 3/4 pounds, 3/8 ounces, weight Dark Chocolate Chips

1. Preheat the oven to 170u0b0C (340u0b0F) and melt the chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, baking soda and salt into a bowl and mix together.
3. In a different bowl. cream the butter and sugars together, then add the melted chocolate.
4. Into the chocolatey-buttery mixture go the vanilla extract and cold egg. Beat together, then mix in the dry ingredients.
5. Gently stir in the chocolate chips (or a chopped up chocolate bar or two would work just as well).
6. Scoop out 12 equal-sized mounds and place on a lined baking sheet about 6cm apart. Do not flatten them.
7. Cook for 18-20 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with caky-ness.
8. Leave to cool on a wire rack before eating. Good luck with this part.

chocolate, flour, weight cocoa, baking soda, salt, butter, brown sugar, weight white sugar, vanilla, egg, ube

Taken from tastykitchen.com/recipes/desserts/totally-chocolatey-cookies/ (may not work)