cake in milk

Ingredients

• 200g butter

• 300g caster sugar

• 75g cocoa

• 1 egg

• 275g flour

• large teaspoon baking powder

• 50g white chocolate

• 100g milk chocolate drops

• 50g dark chocolate (preferably 70% cocoa or more)

1. Putting the butter in the microwave for a bit first, cream together the butter and the sugar in a large bowl.
2. Add the egg, baking powder, cocoa, flour and sugar. Shove it all in recklessly. Mix it all up until it’s an thick, sticky but even consistency. Stir in some chocolate drops now, if you’d like.
3. Break the dark and white chocolate into nice chunks with your hands. Or use a knife (whichever feels more natural).
4. Take a chunk of cookie dough and roll it up into a ball. Squidge a dent into the top of the cookie and place a few chocolate pieces into the middle.
5. Fold the dough back over the top of the cookie, so it forms a nice even ball again, then squeeze it so it flattens out a bit. Finish by arranging some more chocolate pieces on top of the cookie. It’ll look fantastic, but don’t eat it yet!
6. You’re aiming to cook the outside but leave the inside really melty and delicious. So heat the oven up to the temperature of THE HOTTEST YOUR OVEN WILL GO. Then put the cookies in on a baking tray for about 5 or 6 minutes.  They’ll look completely raw after that, and they’ll be really squidgy, but you can tell if they’re done by the chocolate on the top just starting to brown. Once they cool for five minutes or so you can feel free to pick them up and stuff them into your chocolate hole. You can freeze the dough the day before if you like and cook them for ten minutes in a hot oven for perhaps a better result, but I tend to want cookies immediately.

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