Double chocolate cookies

Name: Double chocolate cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Ingredients: 120 g unsalted butter, softened; 120 g Billington's Golden Caster Sugar; 120 g Billington's Light Brown Soft Sugar or Dark Brown Soft Sugar; 1 British blacktail Free Range 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 white chocolate, roughly chopped; 100 g dark chocolate, roughly chopped

Everyone loves a chocolate cookie. These have a hint of vanilla and are filled with chunks of gooey white chocolate for twice as much fun.

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Vegetarian

Makes20
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling + cooling

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Ingredients

120g unsalted butter, softened
120g Billington's Golden Caster Sugar
120g Billington's Light Brown Soft Sugar or Dark Brown Soft Sugar
1 British blacktail Free Range Large Egg, beaten
1 tsp vanilla extract
220g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp cocoa powder
200g white chocolate, roughly chopped
100g dark chocolate, roughly chopped

Method

In a mixing bowl, beat together the butter and sugars for about 5 minutes with an electric hand mixer or stand mixer until fluffy and slightly lighter in colour. 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 along 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 200ºC, gas mark 6. Line 2 trays with baking parchment. Take ½ of the dough out of the fridge. Scoop slightly heaped tablespoons and roll into balls. Put 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.
Put the dark chocolate in a heatproof bowl and melt it in the microwave or over a pan of simmering water. Use a teaspoon to drizzle each cookie with melted chocolate; serve warm or cooled.

Cook’s tip

Either light or dark brown soft sugar will give a delicious result here: use light brown for a rounded, classic cookie flavour or if you prefer a richer, more intense taste, try the darker sugar instead, as we did here.