Double Choc Chunk Cookies

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Double Choc Chunk Cookies

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Ingredients

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225g butter, softened
1 cup castor sugar
1 cup Demerara sugar
2 eggs
2 tsp vanilla extract
2 cups cake flour
1 cup cocoa powder
1 tsp bicarbonate of soda
200g chocolate (I use a combination of dark, milk and white), roughly chopped[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Cream together the butter, castor sugar, and demerara sugar until light and fluffy.

Beat in the eggs and the vanilla.

Mix in the flour, cocoa powder and bicarb.

Fold in the chocolate chunks.

Drop spoonfuls of cookie dough onto lined baking tins.

Bake for about 10-15 minutes in the preheated oven, or until edges are crisp.

Cool on a wire rack.
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