This is the same recipe as the Barking Baking Chocolate Cookies.
Share with a friend as this is a monster to eat on your own!
- 100g butter
- 100g light brown muscovado sugar
- About half a pudding spoon of golden syrup (see vid)
- 150g plain flour
- 100g chocolate, broken up
- You'll need a ramekin too and some baking paper and some milk to serve
Soften the butter in the microwave for about 30 secs in a mixing bowl. Add the sugar. Blitz with a whisk. Add in the golden syrup. Blitz. Add in the flour and carefully whisk - go slow to start off with otherwise you'll end up covered in flour.
Break in the chocolate and put to one side.
Grab your ramekin. Line it with baking paper. In the video I just press down on it with another glass as this helps get it into all the corners. Now start to build up your cup. You want a nice thick bottom so it is strong. Build up the sides. Grab a shot glass and roll it around the edges until it is an even thickness all around. You might not use all of it; fear not - save the rest and make a cookie with it (at this stage, just flatten it on a piece of baking paper on a baking dish).
Now cut the baking paper so there is not so much of it (don't want it setting on fire in the oven; done that, it's not great). I use a lot of baking paper to start with so that there is no chance of the cookie getting between the paper and the ramekin (it'll stick then).
Now chuck it in the oven at 180 for 12 mins then take it out and, using your shot glass, ensure that the "cup" bit is a good size (see vid). Cover with tin foil (stops it burning) for a further 10 mins. If you are making a cookie with the remainder of it, pop that in the oven now for the last 10 mins.
After you take it out, use your shot glass again to make sure the hollow is a decent size and smooth.
Let it cool completely (fridge it or chuck it outside for a bit).
When it's cool, melt a small amount of chocolate - about 8 squares should do it - and then carefully spoon some of it into the hollow. Use the back of a spoon or your fingers to spread it around (it'll be hot though). It wants to be quite thin but everything covered - this effectively seals the cookie so when you pour milk in it it does not go mushy.
Let that cool and the chocolate set.
To turn it out - this is the scary bit - give it a twist like in the video and it should come out. Be gentle but firm.
Add milk and live the dream!