Double Chocolate Cookies

COOKIES_02Makes 12, prep time 20 minutes, cooking time 20 minutes

125g soft unsalted butter
250g brown sugar
1 tsp vanilla extract
1 egg
225g plain flour
½ tsp baking powder
100g dark chocolate, roughly chopped. (Keep a few chucks to melt and top)
½ cup of white chocolate drops

Preheat the oven to 180C. Line a baking tray with baking paper. Place the butter and brown sugar in a food processor and mix until the mixture is thick and caramel in colour. Add the vanilla extract and egg, and continue to mix. Pour the mixture into a mixing bowl. Sift in the flour; baking powder and a pinch of salt, with a spatula, gently fold in the flour. Stir through the chunks of dark and white chocolate. Place the mixture on the tray and even out to each edge. Bake for 15-20 minutes until golden. Cool for 5 minutes then with a pastry cutter cut out 12 cookies, keeping the cutter close to each edge. Keep the off-cuts, as they are great crushed as a topper for desserts. Transfer to a wire rack to cool completely. Melt the extra chocolate and drizzle over the cookies and top with a few more white chocolate drops.

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