Double Chocolate Chip Cookies

My husband loves these cookies – the outside is so crunchy but the middle is all gooey, it is the perfect combo in a cookie. You can make as is or can melt some chocolate melts and smother the tops with it along with anything else you desire once they have been cooked, such as 100’s and 1000’s, nuts…

For a birthday shower, I melted some white chocolate melts, and in one bowl added blue food dye and in the other, pink, and topped the cookies in different colours (as we didn’t know the sex of the baby yet) and everyone loved them!


150g softened butter
½ cup caster sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cups plain flour
½ cup milk chocolate chips
½ cup white chocolate chips


Preheat oven to 180°C or 160°C fan-force.

Line 2 baking trays with baking paper. Using an electric mixer (or can do by hand), beat the butter, sugars and vanilla for 1-2 minutes or until smooth and well combined. Beat in egg until combined.

Stir in flour in two batches. Stir in the chocolate chips. Roll 2 level tablespoons of mixture into balls and place on prepared trays, 3cm apart. Press down slightly. Decorate with extra chocolate chips.

Bake for 15-20 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to a week.



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