Warm double chocolate cookies and malted vanilla cream

Method

1. Mix the flour, cocoa, baking powder and salt in a mixing bowl.
2. In a separate mixing bowl, whisk the butter and sugar with an electric hand mixer until pale and fluffy. Gradually beat in the eggs, one at a time, whisking after each addition. Whisk in the 2 tsp vanilla extract.
3. Gradually pour in the melted chocolate, whisking all the time, until it’s fully incorporated into the mixture. Mix in the dry ingredients and chocolate chips. (The mixture will be stiff. If it’s too stiff to combine, add 1-2 tbsp milk.)
4. Preheat the oven to 170°C/fan150°C/gas 3½ and line 2 baking sheets with baking paper. Scoop out 12 equal-size dollops (about 90g each) of the cookie mixture, then place them, well spaced, on the prepared baking sheets (see tip).
5. Bake the cookies for 15-18 minutes – they’re ready when a skewer pushed into the middle comes out a bit sticky but with no raw mix attached. Remove from the oven and leave to cool for a few minutes on the baking sheets, then transfer to a wire rack for 5 minutes to cool.
6. Meanwhile, gently whisk the double cream with the 1 tsp vanilla extract and the malted drink powder in a mixing bowl until well combined and just starting to thicken. Divide the warm cookies among serving bowls, then pour over the malted vanilla cream to serve.