Whydiss

Double Chocolate Cookies

20 cups (300g) of plain flour

1/3 cup (35g) cocoa powder

½ teaspoon baking powder

½ teaspoon salt

250g butter

½ cup (110g) caster sugar

1 egg

1 teaspoon vanilla essence

150g dark chocolate, finely chopped

1 ½ cups (240g) icing sugar, for dusting

1 sift flour, cocoa, baking powder and salt into a bowl. Using an electric mixer, cram butter na dsugar together in a bowl until pale and fluffy.

Beat in egg and vanilla.

2 gently mix flour mixture into butter mixture. Add dark chocolate and mix until just combined. Chill for 30 minutes, until firm.

3 preheat oven to 160oc and line 2 large oven trays with baking paper.

4 using clean hands, shape dough into walnut-sized balls and arrange 5cm apart on prepared trays. Flatten slightly and dust with icing sugar.

5 bake for 10-15 minutes, until biscuits crack on top. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Serve with coffee.