Makes 10 / Prep time 15 mins, plus 120 mins chill time / Cook time 10-12 mins

1. In a large bowl, cream together the butter with the sugars for 2-3 mins using a stand mixer or electric whisk.
2. Add the egg and peppermint extract and beat again until combined.
3. In a separate bowl mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
4. Once the dry ingredients are mixed, sift these into the butter and sugar mixture. Mix until combined.
5. Add 180g of the chocolate chips and mix until evenly distributed.
6. Divide the cookie dough into 10 balls (approx. 75g each) and press the remaining chocolate chips into the top and around the sides of each ball. Pop them into the fridge to chill for 2 hours.
7. When ready to bake, preheat the oven to 200°C/180°C fan and line a tray with baking paper or a silicone baking mat.
8. Place the balls of dough onto your prepared baking tray, making sure to leave space for the cookies to spread. You may need to bake the cookies in a few batches.
9. Bake in the oven for 10-12 mins. The cookies should feel soft to the touch when removing from the oven, the centre will continue to cook as the cookies cool.
10. Leave the cookies on the tray for 10-15 minutes, then transfer them to a wire rack to cool.

Tips

• If you would like to prepare the cookie dough ahead of time, you can freeze the balls of dough. If baking the cookie dough straight from the freezer, you will need to add 3-5 minutes onto the cooking time.
• To reshape your cookies if they spread during baking, take a round cookie cutter or large glass. Place this around each cookie when they have just come out of the oven and slowly move it around the edge of the cookies.