1. Begin by lining two baking sheets with non-stick baking paper.

2. Next, cream together the butter, golden caster sugar and soft dark brown sugar in the bowl of your stand mixer.

3. Add the vanilla extract and the egg, mixing until combined.

4. Finally, sift the flour, cocoa powder and bicarbonate of soda into the wet ingredients and mix until smooth.

5. Set your cookie dough mix aside and use a sharp knife to slice your fudge pieces into small irregular chunks.

6. Add the fudge pieces to the cookie dough and stir through until evenly distributed.

7. Use a large ice cream scoop (or three level tablespoons) to portion out your cookie dough, adding six scoops to each baking sheet, allowing plenty of room for the cookies to spread.

8. Place the portions of cookie dough into the fridge to chill for around 20-30 minutes.

9. Preheat the oven to 200°C/180°C fan/GM 6.

10. Bake your cookies in the oven for around 12-15 minutes until they are just beginning to colour around the edges. Note that your cookies will still feel soft when removed from the oven, but they will continue to cook on the tray for a few minutes after you remove them and will crisp up as they cool.

11. After around ten minutes, transfer the cookies onto cooling racks to cool completely.

In the Kenwood Kids Club, you know we love a theme, so when we heard it was World Chocolate Day on Friday, we knew we had to do something to celebrate… luckily, Mr Baker is on hand with yet another chocolaty recipe for us all to enjoy!

Join us in the Kids Club as he shows us how to make his delicious Chocolate Fudge Cookies, packed full of real vanilla fudge chunks!

We know you’re going to love them just as much as we do… and Happy World Chocolate Day of course!