Makes 12 small or 6 giant cookies

Ready in 20 minutes

Unsalted Butter, softened  75g                  

Castor sugar 75g

Soft Brown Sugar 75g                   

Large egg, beaten 1

Vanilla Essence ½ tsp               

Cake Flour 150g

Cocoa Powder 25g                  

Salt ¼ tsp

Dark Chocolate, roughly chopped 50g                  

White Chocolate roughly chopped 50g



Preheat the oven to 180°C.  Prepare a baking tray with oil spray (spray & cook)

Cream the butter and sugars together until pale and fluffy.  Beat in the egg and vanilla essence until well incorporated.

Sift the flour, cocoa powder and salt in a small bowl.  Fold into the egg mixture with the chocolate chips.

Place 4 heaped tablespoons of the mixture on the prepared baking sheet, spacing them well apart.

Press down and spread out to about 5mm thick with the back of a wet spoon, (you may like to scatter some more chocolate chips over the top)

Bake for 10 – 12 minutes.  The cookies will not be crispy while hot. 

Leave to cool on the baking sheet for 1 minute, then transfer to a wire rack.  The cookies will crisp up as they cool.

If you can resist eating them all, you can store them in an airtight container.

Repeat until all the mixture is used up.

Image: Crafty, Cooking Mama

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