These cookies are mega by name and mega by nature, choc full of two types of chocolate (ha, see what I did there!) and packed full of yum! In this recipe, I’ve swapped out butter for oil, which makes the cookie dough dairy free, not that you’d know if you tasted it because these cookies are hands down delicious.
I’ve recently been bums up, head down, trying to update some of my old recipes with new pics, top tweaks and Thermomix conversions, this recipe included. It was in the midst of my Great Recipe Makeover Bake Off that I got a day’s work teaching, and then another day, and then another! Teaching days are like buses, you wait ages for one, and then loads come along at once.
In the mornings I would teach and in the afternoons I would come home and bake my way through the archives because I couldn’t pass up the opportunity to feed my colleagues. The Feeder Program was so on. These cookies were very well received, so much so that some of the staff suggested that a new full time position of Staff Baker should be created, just for me! I think that would be my dream job! Although teaching English would be a close second best!
Of course, there’s a lot to love about these cookies, not least the white and dark chocolate combination. If you want to mix things up, swap the chocolate for dried fruit and nuts for a dairy free and slightly healthier option.
What would be your dream job? Are you a feeder too?
Makes 24
Ingredients
2 eggs
180g brown sugar
1 cup (150g) plain flour
¾ cup (125g) self-raising flour
½ teaspoon bicarbonate of soda
½ cup (120g) vegetable or light olive oil (not extra virgin)
1 teaspoon vanilla extract
1 cup dark chocolate Melts, roughly chopped
½ cup white choc chips
How to – Traditional
- Preheat oven to 200C/180C fan-forced. Line two baking trays with baking paper.
- Beat the eggs and sugar in an electric mixer for about 1 minute or until the mixture is pale brown. Scrape the sides of the bowl with a spatula.
- Sift in the flours and bicarb. Add the oil, vanilla extract, chocolate melts and choc chips to the bowl and stir to mix.
- Scoop out tablespoons of the cookie mixture with a tablespoon, and plop the balls on to the baking tray, about 5cm apart.
- Flatten each ball with the back of a spoon to make a flattish round shape. Put the trays in the oven and bake the cookies for 10 -15 minutes or until lightly browned.
- Take the trays out of the oven and leave cookies to cool on the trays for 5 minutes before gently lifting them on to a wire rack to cool.
How to – Thermomix
- Preheat oven to 200C/180C fan-forced. Line two baking trays with baking paper.
- Place the eggs and sugar in TM bowl and mix for 30 seconds on speed 4. Scrape down sides of bowl.
- Add the flours, bicarb, oil and vanilla extract and mix for 10 seconds on speed 4. Scrape down sides of bowl.
- Add the choc melts and the choc chips and combine on reverse speed 4 for 20 seconds.
- Scoop out tablespoons of the cookie mixture with a tablespoon, and plop the balls on to the baking tray, about 5cm apart.
- Flatten each ball with the back of a spoon to make a flattish round shape. Put the trays in the oven and bake the cookies for 10-15 minutes or until lightly browned.
- Take the trays out of the oven and leave cookies to cool on the trays for 5 minutes before gently lifting them on to a wire rack to cool.
