Ingredients

Method

• 500 g flour
• ½ t salt
• ¼ t bicarbonate of soda
• 3 t baking powder
• 2 free-range eggs
• 1 free-range egg yolk
• 1 t vanilla essence
• 230 g cold butter, cut into large cubes
• 150 g brown sugar
• 100 g caster sugar
• 200 g Woolworths white chocolate drops
• 300 g good-quality chocolate, roughly chopped
• 60 g hundreds-and-thousands sprinkles

Method

Ingredients

1. Sift the flour, salt, bicarbonate of soda and baking powder into a bowl, then set aside.

2. In a separate bowl, whisk the eggs and vanilla then set aside.

3. In a stand mixer fitted with a paddle attachment, beat the butter for a few seconds until it has just broken down, then add the sugars and beat until just combined.

4. Add the chocolate drops and chocolate and mix at a lower speed until just combined.

5. Add the sifted dry ingredients and mix for a few seconds until just incorporated.

6. Add the egg mixture and mix until just incorporated; the mixture should have a sandy texture. Finally, add the sprinkles and slowly mix until to form a dough.

7. Roll the dough into equal-sized balls, then chill for at least two hours.

8. Preheat the oven to 180°C. Place the cookie dough balls on a baking tray lined with baking paper and bake for 12–14 minutes, or until the cookies are golden brown.

9. Allow the cookies to cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

Find more chuckles recipes here 

Videography: Romy Wilson
Photography: Shavan Rahim
Food assistant: Lerato Motau