These biscuits are so gooey and chewy that they're more like brownies than cookies. The recipe came from last month's Flower Power-themed Bake Box (click through to see my review) and they're supposed to be broken up to create the base layer for a cheesecake, but I'm not sure there will be any left !
Gooey Chocolate Cookies
275g plain flour
100g self-raising flour
75g cocoa powder
125g caster sugar
125g golden syrup
Put the flours, cocoa and sugar together in a bowl and rub in the butter. Stir in the beaten egg and golden syrup and mix to a smooth dough.
Roll out between two sheets of baking parchment and put in the fridge for half an hour.
Cut out the cookies - I used the blossom stamper from the Bake Box. They're so soft and gooey that they don't hold their shape that well but chilling the dough does help.
Chill for a further 10 minutes then bake for 7-10 minutes at 170°.
Leave to cool then peel off the baking parchment.
Disclosure : I received a Bake Box, including the recipes, in order to write an honest review. For more info : https://the-bake-box.com/