Sat, 2 October 2021
Chef: Krissy Gibson
For best results use a hand mixer or stand-up mixer for this recipe.
Dark chocolate chips can be used as an alternative to the white chocolate.
Ingredients:
350 g self-raising flour
60 g unsweetened baking cocoa
5 g bread soda
2 g salt (¼ teaspoon)
225 g soft butter (½ pound)
150 g caster or granulated sugar
200 g light muscovado sugar
5 mls vanilla extract (1 teaspoon)
2 large eggs
400 g white chocolate chips
Method:
Preheat oven to 160° C.
Combine flour, cocoa, bread soda and salt in small bowl. Set aside.
Beat butter and granulated sugar in large mixing bowl until fluffy.
Add light muscovado sugar and vanilla. Beat again until creamy.
Add eggs and beat well again. Gradually beat in flour mixture. Stir in morsels.
Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake for 7 to 10 minutes or until centres are set. Eat warm or room temperature.
Makes about 30 small or 12 large cookies.
