by Cindy Bell
1/3 cup white chocolate chips
1/2 cup milk chocolate chips
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Place parchment paper on cookie trays.
Melt chocolate and butter over a low heat preferably in a double boiler. Leave aside to cool.
Sift flour, salt, baking powder and cocoa powder into a bowl.
Beat eggs, brown sugar and vanilla extract together.
Stir the chocolate mixture into the egg mixture.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Mix in the white and milk chocolate chips. The quantity and kind of chocolate chips can be changed to suit your taste.
Leave the mixture in the fridge for about an hour so it is easy to roll.
Roll the cooled mixture into balls about the size of a tablespoon and place on the baking tray about 2 inches apart. Flatten the balls slightly. This recipe makes 24 cookies.
Bake for about 10-12 minutes and then remove from the oven. The cookies will be soft, but will continue cooking while they cool.
Leave to cool on the tray for about 10 minutes then transfer to a wire rack to cool completely.
Enjoy!