50g unsalted butter
225g dark chocolate, broken up into pieces (use 70% or above cocoa content)
100g white chocolate, chopped up
2 eggs (I always use free range/organic and leave them out of the fridge)
170g soft brown or light muscovado sugar
¼ tsp vanilla extract
85g plain flour
½ tsp salt
½ tsp baking powder

You will need

2 baking trays, lined with baking parchment
Mixing bowls
Weighing scales
Heatproof bowl
KitchenAid (or a hand-held electric whisk)


  1. Preheat the oven to 170c (325f).
  2. Place the butter and dark chocolate in a heatproof bowl over a simmering saucepan of water. Don’t let the water touch the bowl. If you prefer, you can use a microwave and heat on short bursts — just keep an eye on it as the chocolate can burn!
  3. While the chocolate and butter melt, whisk the eggs, sugar and vanilla extract in your KitchenAid or in a bowl using the electric whisk. Whisk until pale, light and fluffy.
  4. Remove the chocolate from the heat once melted. Slowly pour the melted chocolate into the egg and sugar mixture. Whisk until smooth and place to one side.
  5. Weigh out the flour, salt and baking powder into a separate bowl. Whisk the flour mixture into the chocolate mixture, adding a spoonful at a time until everything has been mixed in. Scrape down the sides with a spatula and have one final whisk.
  6. Add the chopped white chocolate to the mixture and fold it in with a spatula.
  7. Arrange six equal amounts of the mixture onto each baking tray (six per tray). I like to use a soup spoon to do this due to the nice round shape. The mixture will be sticky. If you have leftover mixture and a spare tray, just make another batch!
  8. Make sure you leave space for the cookies as they’ll spread. Pop in the oven for 10 minutes and then check. If you see a glossy cracked top, they’re ready to come out of the oven. If not, leave for another minute or two and then check again. They’ll still be soft, so let them cool a little before placing them on a cooling rack.