Bake Time: 12 minutes
Total Time: 35 minutes
125g salted butter, softened
100g light brown sugar
75g granulated sugar
1 tsp vanilla extract
1 medium egg
150g plain flour,
sifted 40g cocoa powder,
sifted 1⁄2 tsp baking soda
100g white chocolate, roughly chopped
200g milk chocolate, roughly chopped
Preheat the oven to 175°C. Line 2 large baking trays with baking parchment.
In a large bowl, combine the butter and sugars. Using a wooden spoon, cream the mixture until light and fluffy, for about 3 minutes.
Lightly beat the egg and vanilla together, and add to the butter mixture a little at a time, beating until well combined.
Using a wooden spoon or spatula, fold through the flour, cocoa powder, and baking soda until just combined. Finally, add the white and milk chocolate chips, mixing until evenly distributed. Be careful not to overwork the mixture.
Using an ice cream scoop or spoon, divide the mixture into 16 Golf ball-size portions. Roll into a ball and place onto the lined baking trays, spaced at least 5cm apart. Depending on the size of the trays, this may need to be done in batches.
Bake for 12 minutes until well spread and just set on the surface. The cookies will still be quite soft, but will firm up as they cool. Leave on the tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Store cookies in an airtight container for up to 7 days.
*Tip: To have freshly baked cookies at the drop of a hat, freeze the unbaked, shaped cookies. When ready to bake, simply pre-heat the oven, place the frozen cookies onto a lined baking tray and bake from frozen for 10-15 minutes.