How to make Chocolate Cookies with Mocha Sauce

Rich and sweet, perfect for any cravings

Makes 12 Prep and Cook: 55 minutes

Cookies can be served warm. Stand on trays for 5 minutes before serving, or make them up to one week ahead and store in an airtight container.





Line two large oven trays with baking paper.

2 Combine chocolate, butter and condensed milk in a large, heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until smooth. Remove from heat. Add hazelnut meal and sift in flour. Stir until combined. Cover surface with plastic wrap. Refrigerate for 30 minutes, or until cold.

3 Roll ¼ cups of mixture into balls. Place 4cm apart on prepared trays.

4 Cook in a moderately slow oven (160C) for about 25 minutes, or until just firm to touch. Allow to cool on trays. 

5 Meanwhile, to make mocha sauce, dissolve coffee in 1 tblsp boiling water in a medium heatproof bowl. Add chocolate and cream. Sit bowl over a saucepan of simmering water. Stir until chocolate is melted and sauce is smooth.

6 Serve cookies with ice-cream. Drizzle with warm mocha sauce.

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