As Nigella suggested I made up the whole mix below, formed it into twelve balls, baked half of them and stuck the other half in the freezer (on a tray until they're frozen solid and then in a freezer bag for storage).
Ingredients
125g/4oz dark chocolate
150g/5¼oz plain flour
30g/1oz cocoa, sifted
1 tsp bicarbonate of soda
½ tsp salt
125g/4oz unsalted butter, softened
75g/2½oz light brown sugar
50g/2oz caster sugar
1 tsp vanilla extract
1 egg, cold from the fridge
350g/12¼oz dark chocolate chips
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
6. Scoop out 12 equal portions of the mixture -I used a measuring cup thing to make up golf ball sized balls - and place onto a lined baking sheet about 2½in apart. Do not flatten them.
7. Transfer to the oven and bake for 18 minutes, then test with a skewer (or a chopstick) - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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