“The chocolate chip chocolate cookie with a bit of smooshie.... or in 1 word. YUMBLES”

150g unsalted butter, chopped

2tbs malt powder (optional)

2tbs cocoa powder

1/2 cup (125g) brown sugar

2 tbs caster

2tbs sour cream

1 egg

2 tsp vanilla extract or paste

1 1/2 cups (225g) plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

300g white and dark choc, chopped

Place butter , malt, cocoa, and sugars in a microwave-safe bowl and microwave on high for 30 seconds. Combine well with a wooden spoon until pale. Add sour cream, egg and vanilla and mix to combine. Season with a pinch of salt then stir through flour, powders and chocolates. Mix to combine (I use my hands at this stage)

Divide cookie dough into heaped tablespoons. Use wet hands to roll into even balls. Chill for 10 minutes in the fridge. —-At this point, I like to transfer to airtight containers and freeze for future Sunday cookie needs.

Preheat oven to 180. Bake for 6 minutes or until partially cooked and mushrooming. Then, working quickly, use the back of a spoon to smoosh cookies on their tops and gently spread out to the edges. Return to the oven for another 6 minutes then stand and cool on trays for a further 10 minutes.

VOILA

#Chookie