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Chewy Double Choc Cookies

by Charlotte Jain (follow)
Lunch Box (63)      Chocolate (86)      Treat (74)      Cookie (36)      Biscuit (22)     
These cookies are part of my quest to find a mixture that creates gooey, chewy, melt-in-your-mouth cookies! They are double chocolate, too, so twice as much delicious chocolate flavour.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 20 servings

1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
50g dark chocolate
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups plain flour
1 cup white chocolate chips (3/4 cup to add to the cookie dough, 1/4 cup to use to top the cookie dough balls)

Preheat the oven to 180 degrees C. Line or grease 2 baking trays.

Place the butter, sugar and brown sugar into a mixing bowl. Use a wooden spoon to cream these together into a smooth mixture.

Add the egg and vanilla extract and mix well to completely combine.

Chop the dark chocolate and place the pieces into a microwave safe bowl. Heat, in 30 second bursts and stirring between each burst, until the chocolate is melted and smooth.

Add the chocolate and cocoa powder to the sugar mixture and stir well to combine.

Add the baking powder and salt and stir through.

Sift in the flour and mix until all the flour is just combined.

Add 3/4 cup white chocolate chips to the cookie dough and fold these through.

Coat your hands in flour, then start rolling 2 teaspoons worth of dough at a time into balls. Roll each completed ball in a further light coating of flour (lightly tap off any excess) and place each on the baking trays. The light outer coating of flour will help the cookies hold their shape.

Top each cookie dough ball with some extra white chocolate chips.

Bake for 8-10 minutes, or until the edges of each cookie begin to crisp. These cookies are best when their centres are still moist, so be careful not to bake for too long.

Cool on a wire rack.

Serve warm, or store in an airtight container.

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