The intense cocoa flavours of No. 9 dark chocolate makes for the ultimate chocolate fudge cookie.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 180°C.
2. In a plastic bowl, melt together No. 9 dark chocolate (180g) and the butter in the microwave.
3. Whisk the eggs and sugar until thick and creamy.
4. Combine the egg mixture with the melted chocolate and butter.
5. Add the flour, cocoa powder and baking powder.
6. Stir in the chopped nuts and the remaining No. 9 dark chocolate and No. 1 white chocolate.
7. Line a baking tray with greaseproof paper, press the mixture into the tray, and refrigerate for 20 minutes.
8. Cut the cookies into 5cm squares, and place on a baking tray lined with greaseproof paper, or a Silpat Mat
9. Bake for 10 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.