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
