Ingredients
Method
Preparation
- Preheat your oven to 180C (160C fan) / 350F.
- In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Mix in the egg, vanilla extract, and honey (or golden syrup) until fully combined.
- Sift in the plain flour, cocoa powder, bicarbonate of soda, and salt. Mix until just combined, forming a soft dough.
- Scoop the cookie dough into 9 equal portions and roll into balls. Place them on a lined baking tray or non-stick cookie sheet leaving space between each cookie.
Baking
- Bake for 10–11 minutes until slightly underbaked in the center for a fudgy texture.
- Let the cookies cool completely on the tray.
Making the Ganache
- For the ganache, heat the double cream until just warm.
- Pour the cream over the dark chocolate chips, let sit for 1–2 minutes, then stir until smooth.
Topping the Cookies
- Spoon ganache onto each cooled cookie and sprinkle with chocolate pieces or sprinkles.
- Let set in the fridge and serve at room temperature.
Notes
Store cookies in an airtight container in the fridge for up to 5 days. Layer parchment between cookies to keep them tender. Bring to room temperature before serving for best texture.
