Chocolate drop cookies with white chocolate chunks

This is a delightfully easy chocolate chip cookie recipe adapted from the Magnolia Bakery cookbook – ‘More from Magnolia’.

I didn’t have any dark chocolate chips in the house, so I just chopped up a few chunks of white chocolate chips.

What you need to make these:

• 1 cup flour
• 6 Tbs cocoa powder (I used unsweetened Dutch-processed cocoa powder because it’s the best)
• 1/2 tsp baking powder
• pinch of salt
• 140gms of butter (the original recipe was half butter and half vegetable shortening – but I prefer all butter)
• 1 cup of sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup (about 80gms) chocolate pieces (dark or white), chopped into small chunks

How to make these:

• Using an electric mixer, cream the butter and sugar for a couple of minutes until smooth
• Add the egg and vanilla and continue to beat
• In another bowl sieve the flour, baking powder, cocoa and salt together
• Add the dry ingredients to the butter-egg mixture and mix until just combined
• Stir in the chocolate chips
• Drop a tablespoon of the cookie mixture onto a baking sheet lined with a silicone baking mat or baking paper
• Place the cookies in the fridge for 20 minutes
• Preheat the oven to 180 C whilst they are cooling
• Bake for 10 – 12 minutes
• Allow the cookies to cool on the baking tray for 5 minutes before removing them completely to cool

These are very sweet and quite chewy, and I found tasted better the day after and the day after that.

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