White and Dark Chocolate Chip Cookie

A chocolate chip cookie is a classic treat that everyone knows and loves. However, I decided to add a little twist to that classic by completely omitting the cocoa powder but adding more chocolate chunks in the recipe. This results in a "blond" cookie but still maintains that gooey soft center that is signature in every classic chocolate chip cookie.

Time: 30 minutes (including baking time)

Ingredients:

200g unsalted butter
280g caster sugar
1 egg
325g self raising flour
150g white chocolate
120g dark/semi-sweet chocolate

Method:

1. Place the 200g butter and 280 sugar in the same bowl.

2. Mix the two ingredients on high speed until smooth.

3. Slow the speed down and add the whole egg into the bowl.

4. Mix the egg into the mixture completely on a medium speed.

5. Add the flour gradually into the mixture, mixing well between each addition.

6. Add all the chocolate at once and mix thoroughly with either your hands or a spatula.

7. When all the chocolate is mixed into the mixture, form small balls and place them on a baking tray lined with baking parchment.

8. Place the baking tray into the oven at 180ºC for 10-15 minutes.

9. The cookies might look a little underbaked when they come out of the oven but this really is the best time to take the cookies out, especially if you want the soft and gooey center.