You will need


Preheat the oven to 170°C/gas mark 3 or 4 and line 2 baking sheets with non-stick baking parchment.

Melt the chocolate chips and butter together – the easiest way to do this is in a heatproof bowl in the microwave. Give it a 30 second blast, then stir gently. Three blasts in total should do it.

Put the maize flour, cocoa powder, sugar, bicarbonate of soda and xanthan gum in a large mixing bowl and stir to combine.

Whisk the egg with the vanilla paste and pour into the dry ingredients, then add the melted chocolate and butter and mix well.

Add Food Thoughts Roasted Cacao Nibs and chopped nuts (if using) and stir them in.

Scoop and roll tablespoon-sized balls of the mixture onto the baking sheets, leaving gaps of at least 5cm in between. The mixture will spread, but press the dough balls down a little with your hand if you prefer a thinner cookie.

Bake for about 18–20 minutes until the surface is cracked, with a slight crust that’s dry to the touch. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling and to firm up.

When cool, store in an airtight container. The cookies’ centres are soft and a little cake-like when freshly baked, and more biscuity the next day.