Ingredients Double chocolate cookie Butter Caster sugar Brown sugar Eggs Vanilla Peanut butter Salt Soda Flour Cocoa powder 74 g 60 g 67 g 1/2 egg 5 ml 67 g 5 g 1.5 g 77 g 30 g Dark chocolate, chopped 110 g Method: 1. Cream the butter, sugar and peanut butter together till light and fluffy. 2. Add the eggs and vanilla in parts, making sure the the eggs are incorporated well before the next addition. 3. Once all the eggs are in, fold in the dry ingredients in 2-3 parts. 4. Portion the dough into 40g portions and roll into balls. Place on a tray with silicon mat or parchment paper. 5. Chill in the refrigerator for 30 minutes. Bake at 170C for 16 minutes. #FINEDININGINDIAN | 11 JUNE 2019
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