Personally I think these cookies taste even better a day or two after you make them. The intense dark chocolate flavour mellows out a bit and makes a really moist cookie. You can also make these without the candy cane chunks which aren’t essential. Chopping the candy canes is fairly easy though so don’t worry, just use a sharp knife.

Makes about 12-15 cookies
110g butter, softened and chopped
1 cup (175g) brown sugar
1 egg
1 teaspoon vanilla extract
1 cup (150g) plain (all-purpose) flour, sifted
¼ cup (25g) cocoa, sifted
teaspoon bicarbonate of baking soda
120g dark chocolate, melted
280g dark chocolate, extra, chopped
120g candy canes, chopped

Preheat oven to 160°C/ Gas Mark 3.

Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and vanilla and beat until well combined.

Add the flour, cocoa, bicarbonate of soda and melted chocolate and beat until just combined.

Fold through the extra chopped chocolate.

Roll tablespoonfuls of the mixture into rounds.

Place on baking trays lined with non-stick baking paper, allowing room for the cookies to spread, and flatten slightly.

Press the chopped candy canes into the tops of the cookies and bake for 12–15 minutes or until the edges are firm.

Allow to cool on the trays.