Dutch Chocolate Chip Cookies

Makes 18

65g Butter, softened

55g Caster Sugar

45g Brown Sugar

1/2 tsp Vanilla Extract

1 Egg

50g Self-Raising Flour

50g Plain Flour

25g Dutch Cocoa

100g Chocolate Chips

Preheat oven to 160c. Beat butter, brown sugar, caster sugar and vanilla extract till light and creamy. Add egg and lightly mix. Sieve in flours, cocoa and chocolate chips and mix well. Lay out on a large piece of baking paper and stretch mix till approx. 4cm diameter. Twist ends and set flat in freezer till mix holds its shape.

Unroll mixture from paper and cut off 1cm slices and roll into balls. Place on baking tray approx 4cm apart and bake for 15 minutes. Let rest on tray for 5 minutes then leave to cool on a cooling rack.

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These came out really good! Try one while still warm and they will be chewy. When completely cooled they become a little crunchy, but still taste great!.

If the mixture seems a bit wet, add a little bit more flour before rolling up