White and dark choc-chip cookies
There's nothing better for an afternoon treat than white and dark choc-chip cookies with a tall glass of milk. Bake them with the kids and they'll thank you even more!
- 20 mins preparation
- 15 mins cooking
- Makes 16 Item
Print
Ingredients
White and dark choc-chip cookies
- 125 gram unsalted butter, softened
- 1/2 cup (110g) caster sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 2 cup (30g) plain flour
- 1/2 teaspoon baking powder
- 2 tablespoon milk
- 1/2 cup (95g) nestle white choc bits
- 1/2 cup (95g) nestle dark choc bits
Method
White and dark choc-chip cookies
-
1Preheat oven to 180°C (160°C fan forced). Line two baking trays with baking paper.
-
2Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg and beat until combined. Sift in combined flour and baking powder and stir lightly. Add milk and Choc Bits, stir to combine.
-
3Roll heaped tablespoons of mixture into balls. Place on prepared trays and flatten slightly, allowing at least 3cm between each cookie for spreading. Bake for 15 minutes, until light golden. Stand on trays for 5 minutes, then transfer to a wire rack to cool.
Notes
Store these cookies in an airtight container for up to five days. To reduce the saturated fat in this recipe, replace the butter with margarine. Dried cranberries, sultanas, chopped dried fig, mixed nuts, finely grated orange or lemon rind can also be added to the batter.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020