Black and White Cookies

It's been a while since I last made cookies so I thought I'd delve into Linda Collister's Baking Bible for a new recipe to try. There are many tasty offerings to choose from but I finally settled on the rather interesting Black and White Cookies.

The original recipe doesn't use chocolate chips but instead encourages the use of odd sized pieces cut from a chocolate block. Since I didn't have any solid dark chocolate in the pantry I decided to use Callebaut dark chocolate chips and just because I like white chocolate, I've also added Lindt white chocolate.

Black and White Cookies

120 grams butter, softened
90 grams brown sugar
1 egg, lighten beaten
60 grams self-raising flour
½ teaspoon baking powder
½ teaspoon vanilla essence/vanilla bean paste
120 grams rolled oats
90 grams dark chocolate, roughly chopped
90 grams white chocolate, roughly chopped

Place the butter and brown sugar the bowl of a mixer and beat until light and creamy.

Lightly whisk the egg with the vanilla essence (or vanilla bean paste) and add it a little at a time, only adding more once it has been fully incorporated.

Sift the flour and baking powder together and add to the bowl - beat until just combined before adding the oats and chocolate.

Beat at a low speed until just combined.

Roll teaspoonfuls of the mix into balls, flatten slightly and place on baking paper lined trays. Allow room for the cookies to spread. You can also use a small ice cream scoop to form the cookies and flatten them with a fork.

Bake in a preheated 180°C/350°F oven for about 10-15 minutes or until golden.

Let them cool slightly on the tray before moving them to a wire rack.

The hardest part is stopping yourself from eating them while the chocolate is still runny!

Cookies