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Double chocolate cookie pots
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125g softened unsalted butter
75g light brown soft sugar
1 medium Waitrose British Blacktail Egg
100g self-raising flour
25g cocoa powder
¼ tsp baking powder
75g white chocolate, broken into small pieces
4 tbsp crème fraîche, to serve
1. Preheat the oven to 190°C, gas mark 5. In a large bowl cream together the butter and sugar, then beat in the egg.
2. Stir in the flour, cocoa powder and baking powder to form a thick dough. Stir through the white chocolate pieces.
3. Divide the mixture equally between 4 x 200ml ramekins.
4. Bake in the oven for 12 minutes so they are still soft in the centre. Remove and leave to stand for 2 minutes, then serve straight away topped with the crème fraîche.
Typical values per serving:
(excluding crème fraîche)