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March 29, 2022
240g Unsalted butter at room temperature
265g (1 1/4 cups) caster sugar
100g (1/2 cup firmly packed) brown sugar
340g (2 1/4 cups) plain flour
90g cocoa powder
2 tbsp corn flour
1 tsp sea salt
1 1/4 tsp bicarbonate of soda
200g dark chocolate, coarsely chopped
2 tsp vanilla extract
1. Preheat the oven to 190°C/170°C fan forced and line baking trays with baking paper.
2. Use electric beaters to beat butter, sugars and vanilla extract in a large bowl for 3-4 minutes or until pale and creamy. Add eggs, one at a time, beating well after each one. Beat for a further two minutes or until well combined.
3. Sift flour, cocoa powder, corn flour, salt and bicarb into a large bowl. Add to the butter mixture. Stir until just combined. Fold through the chocolate.
4. Roll the dough into fourteen 95g balls and arrange on the baking trays. Bake1 tray for 12-14 minuted or until lightly golden. Set aside, on tray, to cool slightly before transferring to a cooling rack to cool completely. Repeat with the remaining tray.
Recipe and image from Taste.com.au
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