Chocolate White Chocolate Chunk Cookies

24

Ingredients

  • 220g unsalted Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter at room temperature
  • 220g light brown granulated sugar, packed
  • 220g granulated sugar
  • 2 tsps pure vanilla essence
  • 2 extra large eggs at room temperature
  • 60g good, unsweetened cocoa
  • 280g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 750g good white chocolate, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Chocolate White Chocolate Chunk Cookies

1) Preheat the oven to 180°C/gas mark 4.

2) Cream the Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.

3) Sift together the plain flour, bicarbonate of soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped white chocolate.

4) Drop the dough on a baking sheet lined with parchment paper, using a 3.5cm ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.