I love these cookies because they use self-rising flour, making them very soft and cake-like. Also, the real chocolate chunks are extra creamy, and they stay nice and melted for hours after baking. Here's how to make them:
2 sticks of butter (at room temperature)
11 oz. sugar
1 large egg
10 oz. self-rising flour
2.5 oz. cocoa
2 bars of chocolate (I used one white chocolate and one milk chocolate)
1. Pre heat oven to 400 degrees fahrenheit. Whip the softened butter and sugar together in a large bowl. Once the batter is nice and fluffy, add the egg and whisk some more.
2. Combine the flour and cocoa powder in a separate bowl and make sure it's evenly mixed. Then add it into the wet mixture a few spoonfuls at a time. At this point, the batter can get a bit dry so feel free to add a little milk to soften it up.
3. Break up the chocolate bars into large chunks. These Lindt bars are great because they break off into perfectly-sized rectangles. Fold the chocolate into the batter with a large spoon, instead of an electric mixer (other wise the chocolate will just get mashed up.)
4. Drop these into rather large sized domes. I like to use the bottom of the glass to flatten them out a little.
5. Throw them in the oven for about 12 minutes until they look cooked but are still very soft. Let them cool for about 10 minutes and then they're ready to eat!
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