Double Chocolate Cookies
Fabulously indulgent, these are sweet and delicious.
According to preference, these can be cooked a little longer for a crisp crunchy biscuit or removed a little early (just as the top starts to expand and crisp) for a gooey soft and chewy interior.
1 cup golden caster sugar
¾ cup dark brown sugar
220 grams butter
1 egg
2 cups self raising flour
1 cup plain flour
1 teaspoon baking powder
¼ teaspoon of salt
⅓ cup very good dark cocoa powder
1 teaspoon vanilla extract
¼ cup milk
1⅓ cups white chocolate broken into chunks
Pre-heat oven to 180°C
Cream the butter and sugar until it is very light and fluffy.
Add the milk, vanilla and the egg and beat for at least 3 minutes. Add the salt, then mix through the cocoa powder, baking powder and flour.
Fold the chocolate chunks through and bring the mixture together into a dough.
Roll the dough into a long sausage, wrap in plastic and refrigerate for at least an hour – or better still pop in the freezer for about 35 minutes.
Once well chilled, unwrap and cut off generous discs of the lovely dark dough using a very sharp knife. Press the cookies quite flat as they will spread a little.
Bake on a lined baking sheet in moderate oven for between 10 – 20 minutes depending on preference.
Allow to cool completely on a wire rack before eating.