Double Chocolate Chip Cookies
Photography by Aaron McLean.
INGREDIENTS
2 cups plain flour
1⁄2 teaspoon sea salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
3⁄4 cup each white and dark chocolate buttons, roughly chopped if large
180 grams butter, melted
1 cup brown sugar
1⁄2 cup sugar
1 free-range egg
1 free-range egg yolk
1 teaspoon vanilla extract
METHOD
Preheat the oven to 180°C.
Combine the flour, salt, baking soda, cinnamon and both chocolates in a medium bowl and set aside.
Combine the butter and both sugars in another bowl. Whisk in the egg, egg yolk and the vanilla extract. Pour into the dry ingredients and stir to combine well.
Scoop out tablespoons of the dough and place on lined baking trays about 6 cm apart. Don’t overcrowd the trays or they will all melt into one huge biscuit. Lightly flatten with the back of a fork.
Bake in batches, for 12-15 minutes, until the cookies are a light golden brown and the outer edges are starting to crisp but the centres are still a little soft and puffy.
Leave for 5 minutes then transfer to a cooling rack. The cookies will keep for 3 days stored in an airtight container. Makes about 24 x 10 cm cookies
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!