Ingredients
- 100g butter (softened)
- 125g caster sugar
- 100g dark muscovado sugar
- 2 eggs
- 5 tbsp milk
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 190g dark chocolate chips
Serves 12
Method
Preheat the oven to 170˚C / 375˚F / Gas mark 5
Line a 12-hole tray with paper cases
Place the butter and both sugars in a mixing bowl and whisk together until creamy.
Add the soured cream and beat well until combined.
Add the milk and beat well until combined.
Beat the eggs in a separate bowl and then add and beat well until combined. At this stage, it should look like pale chocolate cream.
In a separate bowl, sift the flour, bicarbonate of soda and cocoa into a separate bowl and combine using a metal spoon.
Add the mixture to the flour and stir them together. Once done, add the chocolate chips and stir.
Spoon the mixture into the paper cases.
Bake in the oven for 25-30 minutes.
Leave in the tin for ten minutes and then transfer to a wire rack to cool completely.
Decorate with your choice of Regency book covers.