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Double chocolate chip cookies
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120g Unsalted Lurpak Butter, softened
120g caster sugar
120g light brown soft sugar
1 large egg, beaten
1 tsp vanilla extract
220g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp cocoa powder
200g Green & Black’s Organic White Chocolate, roughly chopped
1. In a mixing bowl, beat together the butter and sugars until fluffy and slightly lighter in colour (8-10 minutes). Add the egg and vanilla; beat until combined. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cocoa with a generous pinch of salt. Fold this into the butter mixture with the white chocolate; mix until combined into a stiff dough. Cover the bowl and chill for at least 30 minutes (ideally 1 hour).
2. Preheat the oven to 200˚C, gas mark 6. Line 2 trays with baking parchment. Take half the dough out of the fridge. Scoop slightly heaped tablespoons and roll into balls. Sit on the tray and flatten a little; bake one tray at a time for 10 minutes until cracks start to form. Cool on the tray until slightly firmed up; transfer to a wire rack. Repeat with the remaining cookie dough and serve either warm or cooled.
Typical values per serving:
This recipe was first published in September 2020.