Double chocolate chip cookies

Name: Double chocolate chip cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Ingredients: 120 g Unsalted Lurpak Butter, softened; 120 g caster sugar; 120 g light brown soft sugar; 1 large egg, beaten; 1 tsp vanilla extract; 220 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 2 tbsp cocoa powder; 200 g Green & Black’s Organic White Chocolate, roughly chopped

These chocolate cookies are packed with gooey white chocolate chunks and have just a hint of vanilla from the added vanilla extract.

3 out of 5 stars(6) Rate this recipe

Vegetarian

Makes20
CourseSnack
Prepare10 mins
Cook20 mins
Total time30 mins
Pluschilling and cooling

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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

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).
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.

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