PREPARATION

• Preheat the oven to 170° C/150° C Fan/gas mark 3/325° F. Melt the 125g Aaria dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
• Put the flour, cocoa, baking soda (bicarbonate soda) and salt into a bowl.
• Cream the butter and sugars in another bowl. You can use a regular hand blender as well for this step.
• Then, add the melted chocolate and mix together again.
• Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
• Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
• Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
• Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.