Nothing beats a great chocolate chip cookie. These ones are deliciously decadent with both white and dark chocolate. Perfect as a home baked gift or for a morning tea shout.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat oven to 170°C (fan assisted). Line 2 baking trays with baking paper.
Step 2
Using an electric beater cream the butter, brown sugar and vanilla extract until light and fluffy, then beat in the egg.*
Step 3
Sift in the flour and baking powder with the chopped white and dark chocolate.
Step 4
Roll into balls and place on baking trays, flattening a little with your hand. Leave room between each one to spread.
Step 5
Bake for 15-20 minutes or until golden. Remove from the oven and stand for 5 minutes on the trays before transferring the cookies to a wire rack to cool. When cold, store in an airtight container.
Tips
*If you don't have an electric beater, this can be done by hand using a wooden spoon.
For gooey chocolate and to enjoy them warm, microwave the cookies for approximately 10 seconds.
Switch It Up
Add ½ cup chopped toasted macadamia nuts or hazelnuts with the chocolate.
Swap It Out
If wished replace the white chocolate with milk chocolate or just use 200g of dark chocolate.