If you’re a fan of those New York-style bakery cookies with crisp edges, gooey centres and plenty of chocolate, these are definitely worth baking. Rich chocolate cookie dough, chunks of creamy chocolate and a soft fudge topping make these wonderfully indulgent, and very difficult to stop at just one!

Perfect with a cup of tea, shared with friends, or quietly hidden away for “quality control purposes” in the kitchen…

Ingredients

For the Cookies

• 125g Stork
• 100g light brown sugar
• 75g caster sugar
• 1 medium egg
• 1 tsp vanilla extract (optional)
• 250g plain flour
• 35g cocoa powder
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 250g chocolate buttons or chunks (choose either milk chocolate, dark chocolate or white chocolate)

For the Chocolate Fudge Icing

• 300g Stork baking spread
• 120g cocoa powder
• 110g soya milk (or dairy milk if preferred)
• 850g icing sugar, sifted

Method

Make the Cookie Dough

In a large bowl, beat together the butter, brown sugar and caster sugar until light and creamy.

Add the egg and vanilla extract, then mix again until fully combined.

Add the flour, cocoa powder, baking powder, bicarbonate of soda and sea salt.

Mix until a thick chocolate cookie dough forms and then fold in your chosen chocolate buttons or chocolate chunks.

Divide the dough into cookie dough balls. You can go small or large here, you will just need to alter your cooking times a little.

Place onto a tray or plate and chill in the fridge for around 1 hour. This helps give the cookies keep their shape.

Preheat your oven to 180°C (160°C fan).

Place the cookies well spaced apart on lined baking trays.

Bake for 10–12 minutes until the edges are set but the centres still look slightly soft.

Allow the cookies to cool on the tray for at least 20 minutes as they continue firming up as they cool and then well get to the icing 🙂

Make the Chocolate Fudge Icing

Warm the Stork gently in a saucepan over a low heat.

Add the cocoa powder and stir continuously for around 1 minute until smooth and glossy.

Remove from the heat and stir in the soya milk.

Gradually add the sifted icing sugar, stirring well until you have a smooth, shiny fudge icing.

To Finish

Add a generous dollop of fudge icing to the centre of each cooled cookie.

Finish with a few chocolate buttons on top for decoration.

Then try very hard to let the icing set before eating them…we’ve found it to be impossible!

The great thing about these cookies is you can freeze the dough balls so making a double batch is a really easy thing to do to save time – just check your mixing bowl is big enough to hold all the ingredients. The chocolate fudge icing will keep for one week in a sealed container and you can warm it up and drizzle over ice cream, so never any waste!