Death by Chocolate Cookies

These beauties are easy to make and very tasty to eat.
A firm favorite in my household they tend to not last very long.
There a mixture between a biscuit and a cake...like a Jaffa Cake.
That same dilemma, is it a biscuit or is
it a cake? Their soft cake like richness and quantity of chocolate in this recipe lead me
to give them their very appropriate name.They kind of
reminded me of the Cake version but without the frosting and with a little bit more bite.
If you love dark chocolate then this is the one for you otherwise if you find it all
too rich you can use milk chocolate or white chocolate instead. Also don't be shy...I use this recipe as a base and add other ingredients like nuts, crystalized ginger, and what ever takes my fancy. They keep pretty well but I doubt they'll last more then a couple of days...they are deadly moor-ish!
This recipe makes about 24 large biscuits

You will need:
150g unsalted butter
75g dark chocolate broken in small bits
1tbsp of strong black coffee
75g caster sugar
75g brown muscavado sugar
2 eggs beaten lightly
30g good quality cocoa powder
1/2 tsp baking powder
pinch of salt
225g plain flour
150g dark chocolate pieces (high quality and high cocoa content)

For dipping:
75g dark chocolate melted

In a sauce pan melt the butter and 75g of dark chocolate pieces over a low heat. Stir until smooth and remove from heat. Stir in coffee ,stir until incorporated and set aside for 5 minutes until cool. Stir in the eggs and the sugars.
In a large bowl sift the flour, cocoa powder, baking powder and salt. Mix in the melted chocolate mixture. Stir in the 150g dark chocolate pieces. Using a spoon drop dough into rough rounded shapes onto lightly greased cookie sheets. They will spread so don't pack them in too tight. Bake in a preheated oven 350F/170C for 10 to 12 minutes. Remove tray from oven and leave to cool for 1 minute before removing from sheet. They look pretty soft but will harden slightly when cold. Place on a wire rack to cool completely.

Place the final 75g of dark chocolate in a "Bain Marie" (bowl over pan of boiling water)
and stir chocolate until it melts.
With some cooking tongs hold biscuits by the sides, dip the bottom of the biscuits so to coat only the under side and leave to set with the dipped chocolate side upwards.
Once cool place in a biscuit tin or container...
Ok, Who am I kidding? Have a cup of tea and enjoy they're very hard to resist!