chewy double choc fudge cookies
- 155g unsalted butter, softened and chopped
- ½ cup (120g) firmly packed brown sugar
- ¾ cup (165g) caster (superfine) sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1⅓ cups (200g) plain (all-purpose) flour, sifted
- ⅓ cup (35g) cocoa powder, sifted
- ½ teaspoon bicarbonate of (baking) soda
- 250g white chocolate, melted
- Preheat oven to 160°C (325°F).
- Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy, scraping down the sides of the bowl.
- Add the egg and vanilla and beat until well combined.
- Add the flour, cocoa and bicarbonate of soda and beat until just combined. Refrigerate the mixture for 10 minutes.
- Roll tablespoonfuls of the mixture into rounds and fallen slightly. In batches, place the rounds on baking trays lined with non-stick baking paper, allowing room for spreading+.
- Bake for 12–15 minutes or until just firm to touch. Allow to cool on the trays.
- Dip the bottom of each cookie in the melted chocolate and place back on the baking tray lined with non-stick baking paper. Refrigerate for 30 minutes or until the chocolate is set. Makes 28
+ We used Glad to be Green® Compostable Brown Paper.
© DONNA HAY GROUP
