Ingredients

The following ingredients have 4 Servings
  • 125g unsalted butter, softened
  • 1 firmly packed cup (250g) brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 11/2 cups (225g) plain flour
  • 1/2 tsp baking powder
  • 100g CADBURY Baking Dark Chocolate, roughly chopped
  • 100g CADBURY Baking White Chocolate, roughly chopped

Instruction

  • Preheat the oven to 180°C. Line a baking tray with baking paper.
  • Place the butter and brown sugar in a bowl and beat with electric beaters until thick and pale. Add the vanilla extract and egg, then continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt and gently fold to combine. Stir through the chunks of dark and white chocolate.
  • Place tablespoonfuls of mixture on the tray, spaced 4-5cm apart. Bake for 15-20 minutes until golden.
  • Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely. Store cookies in an airtight container for 2-3 days.