Ingredients 120 g dark chocolate, chopped Method • Preheat the oven to 160°C (fan-forced). Place the 120 g 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 eight to 10 minutes or until light and creamy. Add the egg and vanilla and beat for a further three to four minutes. Stir through the flour, cocoa and bicarbonate of soda, salt and melted chocolate. • Add the extra 280g chopped chocolate and Milo and stir.• 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 to 12 minutes or until slight cracks have formed and the cookies are just crispy. Cool on wire racks. — Food24.