Double choc-chunk share cookies
Flatten slightly and bake for 12-14 minutes or until light golden. Allow to cool on the trays
MAKES 2
35g raw cacao or cocoa powder
1 x quantity choc-chunk tahini cookie dough (see basic recipe, page 36)
60g white chocolate, roughly chopped
- Preheat oven to 160C/gas 3. Lightly grease 2 x 22cm heavy-based ovenproof frying pans (see Cook’s Notes).
- Sift the cacao into the cookie dough mixture (with the dry ingredients) and mix well to combine. Add the white chocolate (with the dark chocolate) and fold to combine.
- Divide the cookie dough in half and press evenly into the skillets. Bake for 15 minutes or until firm to the touch.
COOK’S NOTES If you have only 1 ovenproof frying pan, simply bake the cookies in 2 batches. If you don’t have one, you can line 2 baking trays with nonstick baking paper. Shape each half of the dough into a 22cm round and place on the trays. To make regular-sized cookies, line 2 large baking trays with nonstick baking paper. Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten slightly and bake for 12-14 minutes or until light golden. Allow to cool on the trays.
- Recipes © Donna Hay 2019