- 2 cups (300 g) plain flour
- 1/2 cup (50 g) cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 180 g butter, softened
- 1 cup (220 g) brown sugar
- 1 cup (55 g) caster sugar
- 1 1/2 tsps vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup (190 g) milk chocolate chips
- 100 g dark chocolate, chopped
- Nutella, to serve, optional
StepsHide all images
Sift the flour, cocoa, bicarbonate of soda and salt into a bowl. In a large bowl of an electric mixer, beat the butter and sugars until pale and creamy.
Beat in the extract, egg and egg yolk until just combined. Fold in the sifted dry ingredients. Stir in three-quarters of the choc chips and three-quarters of the chopped chocolate.
Place a 30 cm x 60 cm sheet of baking paper on the bench and add the cookie mixture to the centre. Form into a long log that is approximately 5 cm in diameter; roll up to enclose in the baking paper. Refrigerate for 1 hour.
Preheat the oven to 180 C (160 C fan-forced). Line two oven trays with baking paper.
Cut the cookie log into 2 cm rounds; place onto prepared trays. Bake rounds for 13 mins. Gently press the remaining chocolate chips and chopped chocolate onto the top of the cookies.
Bake for 8 mins. Cool on trays for 5 mins, then cool completely on a wire rack. Serve cookies with a dollop of Nutella, if desired. (Cookie dough, suitable to freeze.)
Photo: John Paul Urizar/bauersyndication.com.au