Double Choc Chip Cookies

Are you craving for a chocolatey cookie with crispy biscuit but soft liquid choc chips??

was that a YES i hear??

then you got to try this simple recipe, i’m not kidding its so addictive i’m eating ‘em as i write this..

before baking…

*in RED are my adjustments to this recipe*

125g butter,softened, chopped (I cut it down to 100g, next time even lesser!!)
1/2 teaspoon vanilla extract
1 1/4 cups (275g) firmly packed brown sugar (180g)
1 egg
1cup (150g) plain flour
1/4 cup (35g) self-raising flour
1 teaspoon bicarbonate of soda
1/3 cup (35g) cocoa powder
1/2 cup (85g) coarsely chopped raisins
1/2 cup (95g) milk Choc Bits
1/2 cup (75g) white chocolate Melts, halved
1/2 cup (75g) dark chocolate Melts, halved

(Milk Choc Bits, White Choc melts and dark choc melts were replaced by 245g Hershley’s semisweet choc chips)

1 Preheat oven to 180′C/160′C fan-forced. Grease oven trays.
2 Beat butter, extract, sugar and egg in small bowl with electric mixer until smooth; do not overbeat. Stir in sifted dry ingredients, then raisins and all the chocolate.
3 Drop level tablespoons of mixture onto trays, allowing 5cm between each cookie; bake about 10 minutes. Stand cookies 5 minutes before transferring to wire rack to cool.

makes 36 (its rather huge, so you may wanna make smaller crunchier cookies)
preparation time 10 minutes (are you kidding me???)
cooking time 10 minutes per tray
tips For a firmer cookie, bake an extra 2 minutes. Cookies can be stored in an airtight container at room temperature for up to one week.

and, ENJOY!!