Double chocolate chip cookies
These chocolate cookies are packed with gooey white chocolate chunks and have just a hint of vanilla from the added vanilla extract.
- Makes20
- CourseSnack
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- Pluschilling and cooling
Ingredients
- 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
Method
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 842kJ/ 201kcals |
|---|---|
Fat | 9.6g |
Saturated Fat | 5.8g |
Carbohydrates | 26g |
Sugars | 17g |
Fibre | 0.6g |
Protein | 2.7g |
Salt | 0.2g |