Even when these cookies have cooled the fudgy center stays soft, giving these rich chocolate cookies a delicious chewy texture.

Ingredients: (Makes 20)

• 140 g/5 oz unsalted butter
• 175 g/6 oz caster sugar
• 1 egg
• 175 g/6 oz self-raising flour
• 55 g/2 oz cocoa powder
• ½ teaspoon vanilla extract
• 85 g/3 oz milk chocolate
• 1 tablespoon melted unsalted butter
• 1 tablespoon golden syrup

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4.

Line 3 baking sheets with parchment paper. In a medium bowl beat the butter and sugar together until smooth. Beat in the egg. Sift the flour and cocoa over the mixture and then work in with a fork until a firm dough is formed.

Divide into 20 portions and roll into balls. Arrange the balls well spaced apart on the baking sheets. Bake for 15 minutes. Remove from the oven and make a dip in the top of each cookie with the back of a spoon.

Put the chocolate, butter and syrup in a bowl over a pan of simmering water and heat until melted. Stir until smooth. Spoon a little of the melted chocolate into the dip in each cookies. Transfer to a wire rack to set.

Store in an airtight container for 4 to 5 days.