Double Chocolate Chip Cookies

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125g Butter
1/2C White Sugar
1/2C Brown Sugar
1 tsp Vanilla
1 Egg
Pinch of Salt
1 1/4C Flour
1 tsp Baking Powder
1 tsp Baking Soda
2/3C Cocoa Powder
1/3C Milk
1 1/2C White Chocolate Chips (or as much as you prefer)

Preheat oven to 165*C/330*F
Cream butter and sugar until light and fluffy, add egg and vanilla and mix until incorporated.
Add flour, raising agents, cocoa and salt and mix until combined.
Slowly add in milk (while mixing) until a soft dough forms.
Mix in chocolate chips until evenly dispersed throughout the dough.
Cover bowl and leave to chill in the fridge for at least fifteen minutes – or until firm and workable.

Roll heaping tablespoons of dough into balls and place on lined cookie sheets 2-3″ apart.
Bake for 15-20 minutes until edges are cooked.
Leave to cool completely on trays.

Makes about 2 dozen cookies

Tips!
– If you want a really chocolatey cookie, switch the white chocolate chips for milk or dark.
– For a crispier, crunchier cookie, bake for 20-25 minutes.
– The cookies will firm up once they cool, so don’t worry if the middles seem soft.
– Try adding dried fruit/nuts/more chocolate chips to make your ultimate cookie.
– Don’t try working with the dough before you chill it, you’ll end up with a huge mess.
– The dough freezes extremely well, so why not make extras and pop them in the freezer for when the cookie monster hits!

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