The ultimate choc chip cookies

If you think the title of this recipe is a bit boastful, you'll understand why it's a fair name when you've tasted the cookies!

• Serves: 18

What you need:

• 1 x 100g bar Divine dark chocolate
• 100g walnut or pecan pieces
• 125g unsalted butter, soft
• 100g caster sugar
• 100g light muscovado sugar
• 1 large free range egg
• 220g plain flour
• 3 tablespoons Divine cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 non-stick baking trays, ungreased

What you do:

1. Heat the oven to 180C/350F/Gas 4.
2. Break up the chocolate into squares and mix with the nuts. Set aside until needed.
3. 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.
4. 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.
5. Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten
6. 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.
7. Store in an airtight container and eat within 5 days or freeze for up to a month.

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