Cakes & Bakes: Dark and white chocolate chip cookies

Stack of dark and white chocolate chip cookies | H is for Home

I had a leftover half a bag of dark chocolate chips after baking a friend a birthday cake a couple of weeks ago. I also had a leftover half a bar of white chocolate after making my peanut ice cream sundae recently.

Adding white chocolate to dark and white chocolate chip cookies mixture | H is for Home Adding flour to dark and white chocolate chip cookies mixture | H is for Home

I’ve not made any cookies for a very long time, so today I used them as the starting point for a batch of dark and white chocolate chip cookies.

Rolling dark and white chocolate chip cookies mixture into balls | H is for Home

Every time I make biscuits and cookies, it reminds me how quick and easy it is to do. And, if you don’t need a dozen large cookies at a time, you can cook off what you need and freeze the rest.

Dark and white chocolate chip cookies cooling on a wire rack | H is for Home Dark and white chocolate chip cookies cooling on a wire rack | H is for Home

These cookies have crisp edges and soft centres and not over-sweet; great with a cup of tea, mug of coffee or glass of milk. You can use either chocolate chips or chop bars into rough chunks using a sharp knife. Store them in an airtight container kept in a cool place for up to a week.

Stack of dark and white chocolate chip cookies | H is for Home

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Stack of dark and white chocolate chip cookies | H is for Home
Dark and white chocolate chip cookies
Ingredients
  1. 135g butter, melted
  2. ½ tsp vanilla extract
  3. 75g caster sugar
  4. 75g light brown soft sugar
  5. 1 large egg, beaten
  6. 180g plain flour
  7. ½ tsp bicarbonate of soda
  8. 150g white chocolate, chopped into chunks
  9. 150g dark chocolate, chopped into chunksDark and white chocolate chip cookies ingredients
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Instructions
  1. Combine the melted butter, vanilla extract and both types of sugar and beat until smooth
  2. Add the beaten egg and combine well
  3. In a separate bowl, sift together the flour and bicarbonate of soda
  4. Add the flour mixture to the butter mixture one spoonful at a time, stirring well between each addition
  5. Stir in all but a tablespoon each of the dark & white chocolate chunks to the cookie dough, combining well
  6. Chill the dough in the fridge for about an hour
  7. Grease & line a baking sheet with baking parchment
  8. Preheat the oven to 170°C, fan 150°C/ Gas mark 3
  9. Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
  10. Put the ball on the prepared baking sheet and stud the top with some of the reserved dark and white chocolate chunks (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread quite a bit during cooking)
  11. Bake for 15-20 minutes, or until lightly golden and crisp at the edges.
  12. Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
  13. Repeat stages 9 - 12 until all the cookie dough has been used
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