For the recipe Double Chocolate Cookies
|100 g||Unsalted Butter (3 ½ oz) softened|
|75 g||Dark Muscovado Sugar (3 oz)|
|115 g||Plain Flour (4 oz)|
|15||Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp)|
|100 g||Dr. Oetker White Chocolate Chips|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line 2 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.
Sift the flour, cocoa powder and Baking Powder on top and add the Chocolate Chips. Mix together to form a firm dough.
Form into 16 walnut-sized balls and space apart on the prepared baking trays; press down gently to flatten the tops. Bake in the oven for about 12 minutes until just firm. Leave to cool for 5 minutes then transfer to a wire rack. Even more delicious served warm!
1 serving = 27g
|Per serving||Per 100g/ ml|