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!

Happy Baking!

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.