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.
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.
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.
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.
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- 135g butter, melted
- ½ tsp vanilla extract
- 75g caster sugar
- 75g light brown soft sugar
- 1 large egg, beaten
- 180g plain flour
- ½ tsp bicarbonate of soda
- 150g white chocolate, chopped into chunks
- 150g dark chocolate, chopped into chunks
- Combine the melted butter, vanilla extract and both types of sugar and beat until smooth
- Add the beaten egg and combine well
- In a separate bowl, sift together the flour and bicarbonate of soda
- Add the flour mixture to the butter mixture one spoonful at a time, stirring well between each addition
- Stir in all but a tablespoon each of the dark & white chocolate chunks to the cookie dough, combining well
- Chill the dough in the fridge for about an hour
- Grease & line a baking sheet with baking parchment
- Preheat the oven to 170°C, fan 150°C/ Gas mark 3
- Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
- 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)
- Bake for 15-20 minutes, or until lightly golden and crisp at the edges.
- Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
- Repeat stages 9 - 12 until all the cookie dough has been used
