Ingredients

The following ingredients have 4 Servings
  • 60g / 4 tbsp unsalted butter (, softened)
  • 2/3 cups (120g) brown sugar (, tightly packed)
  • 2 tsp vanilla extract
  • 2 egg yolks (, at room temperature (Note 4 for using leftover whites))
  • 2 tbsp glucose ((sub light corn syrup, Note 1))
  • 1 cup (150g) flour (, plain/all purpose)
  • 1/2 tsp baking powder
  • 1/4 cup (30g) cocoa powder (, unsweetened, preferably Dutch processed (Note 2))
  • 3/4 cup (150g) white chocolate chips ((Note 3))
  • 1/2 cup (100g) dark chocolate chips ((Note 3))

Instruction

  • Preheat oven to 190C/375F (170C fan) with one shelf in the middle and another under it.
  • Use a bowl at room temp, not ice cold glass/metal (butter will go hard).
  • Place butter in bowl and beat until smooth - about 30 seconds on speed 5.
  • Add sugar and beat for 45 sec to 1 min until light and fluffy.
  • Add yolks, beat until fully incorporated (~20 sec).
  • Add vanilla and glucose, beat until incorporated (~15 sec).
  • Add flour, baking powder and cocoa. Stir with wooden spoon until incorporated (will be a stiff dough).
  • Mix through chocolate chips.
  • Scoop / roll 12 balls a touch smaller than a golf ball, then flatten to 1cm / 2/5" thick on baking trays (2 trays).
  • Bake both trays for 10 minutes.
  • Take top tray out, move tray underneath to top shelf and bake a further 1 minute then remove. The cookies will look ever so slightly undercooked in the centre - they will finish cooking on the tray (this is how we make them chewy!)
  • Leave cookies to cool on the tray for 20 minutes, then transfer to cooling rack.
  • Allow to cool fully before serving (becomes chewy when cools, even better the next day!)