These are so easy to make and really scrummy. There is a spell of chilling the cookie dough, so although the ‘hands on’ making is relatively quick, there is an hour of down time in the middle. Great if there are a few other jobs that need doing too.
This recipe makes about 16 cookies, however that does all depend on how large you like them!
You will need:
- 150g Plain flour
- 60g Coco powder
- ½ tsp Bicarbonate of Soda
- 60g Dark brown sugar
- 60g Caster sugar
- 120g Butter
- ½ tsp Vanilla essence
- 1 egg
- 60g Dark chocolate (chopped or chocolate chips)
- 60g White chocolate (chopped or chocolate chips)
- Prepare two baking sheets by lining with greased – grease proof paper.
- Place all the ingredients except the egg and chocolate into a bowl and mix to bread crumb stage. I find the dough hook attachment on my mixer is fantastic for this, but an electric hand mixer or your hands work just as well.
- Add the egg and the chopped chocolate and blend well until a ball of cookie dough has formed and the chocolate chips are well distributed.
- Roll the dough into a fat sausage shape about 5cm diameter, wrap in cling film and refrigerate for 1hour.
- Preheat the oven to 160 degrees.
- Unroll the cookie dough from the cling film and cut into 1cm slices. Reform any that have misshapen during the cutting when the knife get caught on a chunk of chocolate.
- Arrange on the baking sheets, giving each cookie space to spread slightly and cook for 10-15mins. (always check after 10mins).
- Allow to cool on the tray for 5mins then remove to a cooling rack.
- Perfect with a glass of milk, on their own or with ice cream as a quick pudding.