Rookie Cookies

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Rookie Cookies

Yield 24

Author Lucy Tweed

Prep time

20 Min

Cook time

12 Min

Inactive time

15 Min

Total time

47 Min

Ingredients

• 180g butter (reduces to 150gm once browned)
• 1 cup brown sugar
• 1 cup white sugar
• 1 egg + 1 egg yolk
• 1 tablespoon vanilla essence
• 1½ cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ block (180gm) Whittaker's dark almond chocolate, roughly chopped into small chunks

Instructions

1. Place both sugars in a large bowl heat proof bowl.
2. Brown the butter on the stove over medium heat for 10 minutes or until it turns brown (be careful not to burn it).
3. Pour directly over the sugars and stir to combine, then set aside to cool.
4. Meanwhile, lightly whisk the egg, egg yolk, and vanilla in a small bowl and chop the chocolate.
5. Pour the egg mixture into the sugar-butter mixture in 2-3 batches, stirring well between each addition so that it becomes smooth and glossy.
6. Sift the flour, baking soda, and salt directly into the sugar-butter mix and combine well.
7. Finally add in the choc chunks and mix until evenly distributed.
8. Place the dough on a large sheet of baking paper and shape it into a log about 30cm long x 10cm dia. Wrap the paper around the log and twist it to seal at both ends.
9. Place in the fridge to chill for at least half an hour or fast chill in the freezer for 15 minutes.
10. Preheat the oven to 180°C
11. cut the log into 1.5cm thick slices and place the discs onto a paper-lined baking tray (leaving about 4cm between each one.)
12. Bake for 10-12 minutes or until the edges of the cookies start to brown.
13. Allow to cool to a safe temp before serving.

Nutrition Facts

Calories

161

Fat

6 g

Sat. Fat

4 g

Carbs

24 g

Fiber

0 g

Net carbs

24 g

Sugar

18 g

Protein

2 g

Sodium

244 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Use your hands to massage in the chocolate. 

Swap out chocolate for any of your favourites.

Half the dough and keep it in the freezer, ready for next time.