Love commercial chocolate ripples? You’ll love these. Crisp on the outside and sort of fudgy in the middle. Need I say more?

This recipe comes from Emilia Jackson's Some Of My Best Friends Are Cookies and received quite the reception from Grant, the Op Shop crew and the 5 am walkers. I’ve had requests for the recipe, so here it is.

They have a tendency to spread, so the key is:

• The butter should be at room temperature (as should be the egg)

• Don't over cream the butter and sugar. It should be just combined. Trust yourself.

• Dont overmix once you add the flour - it should be just combined. Trust yourself.

• A taller rather than a flatter ball also helps

• Some fridge time will help

Even when you do all of this sometimes the dough has a mind of its own. If that happens, take the tray out when the cookies have just a minute or so to go, and use a circular cutter to make them look a tad better.

Alrighty, the recipe ...

Ingredients

• 150 g unsalted butter at room temperature

• 250 g caster (superfine) sugar

• 90 g golden syrup

• 1 egg (at room temperature)

• 200 g plain (all-purpose) flour

• 50 g dark cocoa powder

• 1 tsp bicarb (baking) soda

• ¼ tsp baking powder

• ½ tsp salt

• 100g raw sugar (I only had demerara sugar, but it worked fine)

Method

Preheat the oven to 160C (fan-forced). Line a couple of baking trays with baking paper or silicone baking mats. (I read somewhere that these also can help with over-spreading, although I haven't tested the theory).

Cream the butter, caster sugar, and golden syrup together (see comment above about over-mixing). I use a stand mixer with the paddle attachment. Add the egg and mix well.

Sift the flour, cocoa, baking powder, bicarb and salt into a separate bowl. Tip this into the butter mixture and mix - again, see note above about over-mixing.

Roll the dough into balls weighing approximately 40g (I actually weighed these, and the cookie size was perfect), then roll them in the raw sugar. Place them on the baking sheets, leaving enough room in between in case the dough doesn't behave and decides to spread.

Bake for 18-20 minutes and allow them to cool completely on the trays.