Comfort in a cookie: cacao and white chocolate cookies

Cacao and white chocolate cookiesChocolate always does the trick when it’s cold and dark outside, and if you add even more chocolate to them, you can hardly go wrong! That’s why this seemed the perfect recipe for a batch of cookies to take with us when visiting a young family. In return, we got chocolate cake with our drink which was delicious too! This recipe again comes from my book “Les cookies de Laura Todd” which is rapidly becoming a household favourite.

Preheat the oven to 140 C. Mix 250 g softened butter (or margarine) with 350 g soft brown sugar. Add 1 egg and mix again. Add 375 g self-raising flour (or use regular flour and add 1 tsp baking powder as well) in 2-3 batches, a pinch of vanilla powder (I used a small bag of vanilla sugar, you could use 1/2 tsp vanilla extract of the seeds of half a vanilla pod as well), a pinch of salt and 50 g cacao powder (I didn’t have that much left in my box, so I ended up using only 25 g, which worked just as well. Just to say that you don’t need to stress over the exact measurement) and mix well. Add 375 g white chocolate chips or chopped chocolate.

Using an ice-cream scoop, take a scoop of dough and release it on the baking sheet. Flatten it lightly with the back of your hand. Space the cookies well apart as they will spread to a diameter of 8-10 cm (if that’s too big for you, just roll smaller balls with your hands, that’s what I did for this batch). Put in the oven for 15-20 min. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Or eat them still warm with a scoop of vanilla ice cream and a hot chocolate… Enjoy!