• 190g (1 1/4 cups) plain flour
  • 40g (1/4 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 200g (1 cup, firmly packed) brown sugar
  • 200g good-quality dark chocolate, chopped
  • 120g unsalted butter, at room temperature, cubed
  • 2 eggs, lightly whisked
  • 95g (1/2 cup) milk choc bits
  • 95g (1/2 cup) white choc bits
  • Ice-cream (optional), to serve
  • Line 2 baking trays with non-stick baking paper.
  • Preheat oven to 180°C. Sift the flours and cocoa powder into a large bowl. Stir in brown sugar. Make a well in the centre.
  • Melt the chocolate and butter in a medium saucepan over medium-low heat, stirring, until smooth. Set aside for 5 minutes to cool slightly.
  • Add cooled chocolate mixture and eggs to the dry ingredients. Use a wooden spoon to stir until well combined. Add all the choc bits and use a wooden spoon to mix until combined.
  • Roll heaped tablespoonsful of the mixture into balls. Place on the lined trays about 8cm apart. Use your fingers to flatten each ball until about 1.5cm thick.
  • Bake in preheated oven, swapping trays halfway through cooking, for 15-18 minutes or until the cookies are cooked through.
  • Remove from the oven and cool on the trays for 5 minutes before transferring to wire racks to cool completely.
  • Serve cookies sandwiched with a scoop of ice-cream, if desired.