(±24 cookies)

200 g   butter

140 g   soft brown sugar

120 g   castor sugar

1          egg and 1 egg yolk

230 g   cake flour

5 ml     bicarbonate of soda

            Pinch of salt

120 g   good quality DARK chocolate chips

90 g     good quality white chocolate chips

60 g     chopped milk chocolate, chopped

METHOD:

·       Cream the butter well then add the sugar.  Cream until light and fluffy then add the egg and egg yolk.  Mix until incorporated.

·       Sift together the flour, bicarb and salt and add in two batches to the creamed mixture

·       Lastly, mix in the chocolate chips and place the cookie dough in the fridge for 1 hour or overnight.

·       Preheat oven to 180°C and line two baking trays with baking paper.

·       Scoop 45 g balls of dough onto the baking trays – do not place them too closely together as they will spread. 

·       Place the baking trays in the fridge for 30 minutes.

·       Bake one tray at a time for 8 minutes, open the oven, and drop the baking tray once or twice onto the oven rack.  Sprinkle the chopped milk chocolate over the cookies and bake for another 4 minutes.  Remove from the oven and continue baking the rest of the cookies.

·       Cool the cookies for 10 minutes before transferring them to a cooling rack to cool completely.

·       Store in a sealed container.

·       Delicious served with a glass of ice-cold Leopard’s Leap Chescato as a special treat.