Double Choc Cookies

March 4, 2008 at 7:26 pm 1 comment


Donna Hay’s Double Choc Cookies

  • 250g (8oz) butter, softened
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 2 1/4 cups plain flour, sifted
  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 140g (4.5oz) dark chocolate, broken into chunks
  • 140g (4.5oz) white chocolate, broken into chunks
  • Preheat oven to 325 °. Place the butter and sugars in a bowl and beat until light and creamy. Add the eggs gradually and beat well. Add the flour, baking powder, cocoa and chocolate and mix well. Shape 2 tablespoons of the mixture into rounds. Place on baking trays lined with non-stick baking paper, allowing room for the cookies to spread, and flatten slightly. Bake for 20-25 minutes or until dark brown on the bottom. Cool on wire racks. Makes 28.

    I halved the recipe, used organic shortening and only 1 egg. And I used mostly white chocolate with very little dark. I liked the contrast and the taste of the white chocolate more in this cookie.


    I love all Donna Hay books. There are more of her magazines strewn about the kitchen.

    Entry filed under: cookbooks, cooking, food, recipes, snacks, sweet. Tags: , , , , , , , .

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