Double Chocolate Cookies

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.