Makes 12, prep time 20 minutes, cooking to 20 minutes
INGREDIENTS
125g unsalted butter, at room temperature
250g brown sugar
1 tsp vanilla extract
1 free-range 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
METHOD
Preheat the oven to 180ºC. Line a baking tray with baking paper.
Place the butter, 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 the edges. 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, see my banana and chocolate ice cream recipe.
Transfer to a wire rack to cool completely.
Melt the extra chocolate and drizzle over the cookies, top with a few more white chocolate drops.
