- 450 g brown sugar
- 335 g butter
- 1 t vanilla extract
- 1 free-range egg, beaten
- 550 g flour
- 2 t bicarbonate of soda
- 1 t salt
- 125 g dark chocolate, roughly chopped
- 125 g white chocolate, roughly chopped
Preheat the oven to 180°C.
Cream the brown sugar, butter and vanilla extract until light and fluffy. Add ¼ of the egg (discard the rest), flour, bicarbonate of soda and salt, taking care not to overmix.
Divide the mixture in half and place in separate bowls. Add the white chocolate to one batch of cookie dough and the dark chocolate to the other.
Mix the chocolate into each batch evenly and mould into golf ball-sized rounds, then flatten slightly.
Place on a baking tray lined with greaseproof paper and bake for 15 to 20 minutes, or until golden.
Allow to cool slightly before serving.