|120 g||dark chocolate|
|110 g||butter — unsalted, softened|
|1 tsp||vanilla — essence or extract|
|1 cup||cake flour — sifted|
|1/4 cup||cocoa powder — sifted|
|1T tsp||Robertson's bicarbonate of soda|
|1/2 tsp||sea salt flakes — flakes|
|280 g||dark chocolate — 70-80%, chopped|
|1/2 cup||milo powder|
|3/4 cup||brown sugar|
Preheat the oven to 160°C (fan-forced). Place the 120g chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Set aside.
Place the butter and sugar in the bowl of an electric mixer and beat for 8−10 mins or until light and creamy. Add the egg and vanilla and beat for a further 3−4 minutes. Stir through the flour, cocoa, and bicarbonate of soda, salt and melted chocolate. Add the extra 280g chopped chocolate and Milo and stir to combine.
Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread. Flatten each round slightly.
Bake for 10−12 mins or until slight cracks have formed and the cookies are just crispy. Cool on wire racks.