Originally, these cookies are meant to be Triple Chocolate Cookies. I didn't want to use white chocolate in this mix and so their name has been "downgraded" to "Double Chocolate".
I made these cookies for my son and his little friends on an afternoon tea gathering and I'm happy to see that they were happily feasting these home-baked cookies.
Here is the recipe from Super Food Ideas magazine (Apr 2011 issue)
(with my modification in blue)
185g butter, softened
1/3 cup caster sugar
1/3 cup brown sugar
1 2/3 cup plain flour
2 tbsp cocoa powder
1/2 tsp bicarbonate of soda (I use baking powder)
100g dark chocolate, cut into 1 cm pieces (I used milk chocolate chips)
100g white chocolate, cut into 1 cm pieces (I replaced this with another 100g milk chocolate chips)
Preheat oven to 160°C (fan force). Line 3 baking trays with baking paper.
Using an electric mixer, beat butter and sugars until light and fluffly. Add egg. Beat to combine.
Sift flour, cocoa and bicarbonate of soda over butter mixture. Stir in chocolate. Roll level tablespoons mixture into balls. Place on prepared trays. Place on prepared trays, 5cm apart. Flatten slightly.
Bake for 12-15 min or until light golden. Stand on tray for 5 min. Transfer to a wire rack to completely. Serve.
Note: Instead of dividing the cookies into tablespoonfuls, I've made 45 cookies with heap teaspoonfuls of mixture.
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