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18
Gooey Chocolate Chip Cookies
Makes 40
185g butter, softened
1 cup brown sugar
½ cup caster sugar
1 tsp vanilla essence
2 x 59g free range eggs
2 cups plain flour
½ cup self raising flour
½ tsp baking powder
2 tbsp cocoa powder
100g white chocolate chips
100g dark chocolate chips
100g caramel chips
1. Preheat a fan forced oven to 180˚C
and line 2 baking trays with canola oil
spray and baking paper.
2. Place the butter, sugars and vanilla
into the mixing bowl with the leaf
beater attached and cream for 3
minutes on speed setting 5, scraping
the sides of the mixing bowl after
each minute.
3. Add the eggs one at a time, mixing
well after each addition. Fold through
the flours, baking powder, cocoa
powder and chocolate chips on
speed setting 1 until just combined,
approximately 30 seconds.
4. Roll tablespoon sized balls and place
onto the oven trays. Gently press
down, making sure the cookies are
placed 5cm apart. Place into the
oven for 12 minutes or until golden
brown. Allow to cool on cake
cooling racks.
NOTE: Caramel chips can be
found next to the chocolate
chips in the supermarket. If you
cannot find caramel chips, use
milk chocolate chips.
NOTE: If cookie dough is too
soft, place into the refrigerator
for 10 minutes to set slightly.
NOTE: Cookies are easier to roll
if you have a small amount of
water on your hands.
Recipes
Using the Leaf Beater Attachment