These are Martha Collison's new speciality and she hopes they become yours too. Adding marmalade to the dough makes them extra chewy and balances the rich chocolate perfectly
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In a large bowl, beat together the butter with both the sugars using a wooden spoon, until well combined and smooth – there’s no need for it to be light and fluffy. Crack the egg into the mixture and beat again, then stir in the marmalade and orange zest.
Tip the flour, cocoa powder, bicarbonate of soda and baking powder into the bowl and fold using a spatula until a stiff dough forms. Stir through the chocolate chips. Cover and refrigerate the dough for at least 30 minutes (or it can stay chilled for up to 72 hours).
When ready to bake, preheat the oven to 200ºC, gas mark 6. Line 2 large baking trays with baking parchment. Using a dessert spoon, scoop large balls of dough and roll them with slightly damp hands. Place them onto the trays, leaving enough space for each one to spread out. You should get 12 large cookies from this mixture.
Bake for 12-14 minutes, or until the mixture has spread out and is crispy around the edges. They will look undercooked and puffy in the centre, but this will settle and firm up into a soft, chewy centre. Allow to cool for at least 10 minutes on the tray before enjoying warm. Once cool, these will keep for up to 5 days in an airtight container.
Once you’ve rolled the dough into balls, freeze them on a parchment-lined tray until solid, then transfer to a container for up to 6 months. Bake from frozen for 14-16 minutes for fresh cookies on demand.
Typical values per item when made using specific products in recipe
Energy | 1,147kJ/ 274kcals |
|---|---|
Fat | 13g |
Saturated Fat | 7.4g |
Carbohydrates | 35g |
Sugars | 22g |
Fibre | 1.4g |
Protein | 4g |
Salt | 0.4g |
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