Soft dark brown sugar adds a subtle toffee flavour to these fudgy chocolate cookies. Use larger chocolate buttons, such as Cadbury’s White Buttons, for the ultimate chocolate crunch.
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Yields:
14 serving(s)
Prep Time:
30 mins
Cook Time:
18 mins
Total Time:
48 mins
Ingredients
225g
unsalted butter
125g
caster sugar
125g
dark brown soft sugar
3
medium eggs
325g
plain flour
75g
cocoa powder
1/2tsp.
bicarbonate of soda
100g
white chocolate buttons, roughly chopped
100g
white chocolate, roughly chopped
Directions
Step 1In a large bowl, using a handheld electric whisk, beat butter and sugars until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the flour, cocoa powder and bicarb until just combined. Fold in the chopped buttons and chocolate. Chill for 1hr (up to 24hr) to firm up.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Divide the cookie dough into 14 pieces, roll into balls and arrange on the lined sheets, spacing well apart. Bake for 18min, or until the edges feel firm. Leave to cool completely on the sheets.
GH TIPS:
Once cool, keep in an airtight container at room temperature for up to 5 days.
You can freeze the raw cookie dough balls to bake later. Portion and freeze on the lined baking sheets (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart) in an oven preheated to 180°C (160°C fan) mark 4, adding an extra 2min, if needed.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
