Double Chocolate Chip Cookies

, from Issue #25. July, 2019
Photography by Aaron McLean.
Double Chocolate Chip Cookies


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


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