Ravneet’s monster cookies have triple the chocolate flavour, with melted dark chocolate and cocoa in the dough, and a liquid centre of molten white chocolate.
Preheat oven to 190°C/170°C fan/375°F/Gas 5.
For the triple chocolate cookies, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and leave to cool to room temperature.
In a stand mixer fitted with a paddle attachment, or a large bowl with a hand whisk, cream together the butter and both sugars until pale and fluffy. Scrape down the sides of the bowl, add the egg and beat together. Pour in the cooled melted chocolate and mix.
In a separate bowl, sieve together the flour, cornflour, cocoa powder and bicarbonate of soda. Add to the butter, sugar, egg and chocolate, then mix until there are no lumps.
Scoop six evenly sized balls of cookie dough mixture on to a lined baking sheet, using an ice cream scoop or two dessert spoons. Make sure that the cookie dough balls have enough space between them to spread out.
Place chunks of white chocolate in the middle of each cookie dough ball, then smooth up the sides to enclose the chocolate completely. Refrigerate overnight or freeze for 15 minutes.
Bake for 12-14 minutes, until the cookies are hardening around the edges but still a little soft to touch. Transfer to a wire cooling rack to cool.
Meanwhile, make the white chocolate cream. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and leave to cool to room temperature.
In a stand mixer fitted with a paddle attachment or in a large bowl with a hand whisk, beat the butter and cream cheese together, then fold in the cooled melted chocolate and salt. Stir in a few drops of the blue food colouring.
Spoon into a piping bag fitted with the grass nozzle. Place in the fridge until needed.
For the royal icing, slowly add water to the royal icing sugar until it reaches a pipe-able consistency. Spoon into a piping bag fitted with a writing nozzle.
For the edible eyes, on a surface dusted lightly with cornflour, roll the white fondant to 3mm thickness. Cut out twelve circles using the wide end of a piping nozzle.
Make pupils for the eyes by rolling small pieces of black fondant into balls, then stick these to the white fondant circles with a little edible glue or water.
Using edible glue, stick a pair of eyes on to each cookie, then pipe mouths on each cookie with the black royal icing. Finish by piping “fur” around the eyes and mouths to completely cover the cookie and create your monsters.