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Fab Choc Chip Cookies

Aptly named, these little gems are not overly sweet — we love the bitter edge of the dark chocolate! We think these are best served warm from the oven, when the decadent chocolate is slightly gooey and the cookies’ edges are crisp. They can be rewarmed for 5 minutes in a 325°F oven if you like, or you can make the dough a day in advance and bake them as needed. Fab indeed!

Fab Choc Chip Cookies

7 tbs. salted butter, diced
4½ oz. light muscovado sugar* (2/3 cup)
1 egg
1 tsp. vanilla extract
6 oz. all-purpose flour (1¼ cup plus 2 tbs.)
1 tsp. baking powder
5¼ oz. dark chocolate, at least 70% cocoa solids, coarsely chopped

Cream the butter and sugar together in a food processor, then incorporate the egg and vanilla. Sift the flour and baking powder, add to the butter and process briefly. Transfer the mixture to a large bowl and mix in the chopped chocolate. Cover and chill for at least an hour.

Heat the oven to 375°F and parchment-line or grease two baking sheets. Roll the dough into balls about the size of walnuts (the recipe should make about 30 small cookies). Bake for 10-12 minutes or until the bottoms are brown and the tops are golden. Transfer straight away to a wire rack and leave to cool. They will keep well in an airtight container for a couple of days.

*You can use dark brown sugar if light muscovado sugar is unavailable.

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