John Myers
Ingredients for 1 servings:
- 220 g butter
- 210 g sugar
- 100 g brown cane sugar, alternatively white sugar
- 2 large eggs
- 1 packet of vanilla sugar
- 370 g flour
- 1 tsp baking powder
- 160 g white chocolate, chopped into large pieces
- 160 g chocolate (dark or milk), chopped into large pieces
- 50 g hazelnuts or pecans, chopped
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Double Chocolate Chunk Cookies
Preheat oven to 190°C (top/bottom heat). Cream together butter and sugar until creamy. Stir in eggs and vanilla sugar thoroughly. Mix together flour and baking powder and stir in. Fold in chocolate and nuts. Line 3 baking sheets with baking paper. Drop dough onto the baking sheet with a spoon, keeping a good distance between each cookie (approx. 12 cookies per sheet). The dough balls should be about the size of a ping-pong ball. Bake for 10-12 minutes, until the cookies are golden yellow overall and golden brown around the edges. They will be very soft at first but will firm up as they cool.
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