Double Chocolate Chip Cookies

INGREDIENTS

Chocolatey, chewy goodness in every bite

1 ¼ cup flour
¼ cup cocoa powder
1 tablespoon maizena (corn flour)
½ teaspoon bicarb
¼ teaspoon salt

125g butter
¼ cup sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla essence
½ cup white chocolate chips
¼ cup brown chocolate chips

METHOD

Mix together flour, cocoa, maizena (corn flour), bicarb & salt. Set aside.
Melt the butter on low heat. Remove from heat & leave aside until starting to thicken, but butter is still liquid. Butter should not get solid.
Add both the sugars. Beat until creamy & fluffy. Beat in the egg & vanilla until just combined - about 10-15 seconds should do. Do not overbeat. Beat in the dry ingredients. If the dough is sticky, beat in 1 tablespoon of flour at a time. Add just enough flour until the dough pulls away from the sides of the bowl. Dough should not feel sticky. Mix in both the chocolate chips with a spatula. Refrigerate dough for half an hour.
Preheat oven to 180 ° C.
Shape cold dough, working quickly, to form into 20 balls. Shape into round, slightly high balls. Place on a greased tray a couple of centimetres apart. Try not to let the shaped dough sit too long outside before baking. Bake for about 12 minutes. Or until the tops & edges of the cookies are set & puffy. Remove from oven & cool on tray for about 2 minutes. Transfer to a wire rack using a lifter.

Dough should be soft to the touch & pull into a large ball at the centre of the bowl while mixing. Add just enough flour for a soft not sticky dough.
Too much flour will make the cookies stiff. If dough really sticks to your hands you will get flatter cookies.

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