Double Choc Cookies!

It was decided at Craig’s work to have a Cookie-Cookoff, so he had to find a cookie recipe for his first ever attempt at cookies. He found this one in the Delicious Magazine, April 2011. Although it didn’t win the Cookie-Cookoff, it was certainly appreciated (and was noted as being the most dense of the cookies.) They were slightly too hard, next time we’ll take them out a couple of minutes sooner.

makes ~18 large cookies

  • 150g unsalted butter, at room temp
  • 250g brown sugar
  • 1t vanilla extract
  • 1 egg, lightly beaten
  • 1.5 cups (225g) plain flour, sifted
  • 1/2t baking powder, sifted
  • 1/2 cup (50g) cocoa powder, sifted
  • 200g white chocolate, coarsely chopped
  1. Place butter and sugar in a large bowl and beat until thick and pale
  2. Add vanilla and egg, then continue to beat until just combined
  3. Fold in the flour, baking powder, cocoa and a pinch of salt until just combined, then stir through the chocolate chunks
  4. Yes, you can now taste test the batter, then taste again
  5. Roll the dough into a log about 5-6cm in diameter, then wrap in cling film and refrigerate for 30 minutes
  6. Preheat the oven to 180oC and line a baking tray with baking paper
  7. Unwrap the dough and carefully slice into 1cm thick disks, place them on a tray (or two) a few centimeters apart from each other and bake for 10-15 minutes
  8. Remove from the oven and cool on the tray for 5 minutes, then transfer to a wire rack to cool completely
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