Double Choc Chip Cookies

Hello everyone and welcome back to my blog/ recipe page!

I know it has been a while since my last post and I apologise for that however, to make up for my lapse in time I had made these delicious Double Choc Chip Cookies!

These cookies are quick, simple, easy and great for that sweet little treat inbetween meals- but don’t eat to many!dsc02184

Happy Baking!

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Ingredients:

  • 170g butter, room temperature
  • 1 cup Brown sugar
  • 1/2 cup Caster Sugar
  • 1 Egg and 1 Egg Yolk
  • 1 tbsp Vanilla Extract
  • 1 tsp Instant espresso powder
  • 1 tsp Bicarb soda
  • 2 tsp Corn flour
  • 1/2 tsp Salt
  • 2 cups Flour
  • 3/4 cup Dark Choc Chips
  • 1/2 cup White Choc Chips

Instructions:

  1. In a standard mixing bowl with paddle attachment cream together the butter, brown sugar and caster sugar.
  2. Add in the vanilla extract, espresso, egg and egg yolk.
  3. In a separate bowl combine the bicarb, corn flour, salt and flour. Slowly add this to the wet mixture
  4. Combine until  a soft dough forms.
  5. Fold in choc chips.
  6. Cover and refrigerate for 2 hours (anywhere between 2 hours to overnight)
  7. Preheat oven to 180 degrees and line 2 baking trays with baking paper.
  8. Using your hands, or a tablespoon, make balls from the dough and place evenly on the two trays leaving 2 inches between each cookie.
  9.  Bake for 9-12 minutes.

This recipe will make approximately 24 cookies depending on how big your cookie balls are. Remember- the bigger the balls the more room you need to leave inbetween each cookie.

Drawing (1)

Original Recipe idea was from http://thedomesticrebel.com/. Bindi’s Cake Decorating has changed a few ingredients from the original.

 

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