Green & Black’s choc chip cookies recipe

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  • Serves Makes 18
  • 10 mins to prepare and 10 mins to cook, 10 mins to cool
  • 275 calories / serving
  • Freezable
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Preheat your oven to 180°C/350°F/Gas Mark 4.

Mix the butter and the sugars in a bowl.  Beat with an electric whisk or a stand up mixer until thoroughly combined. Beat in the egg and yolk until the mixture changes to a light and creamy colour.

Sift the flour with the bicarbonate of soda, cocoa and salt and combine with the sugar mixture. Break the chocolate into chunks and fold in.

Place balls of the mixture (about half a handful) a couple of inches apart on a baking sheet. You may need to use more than one sheet or do them in batches. Squish them down a little and bake for approximately ten minutes or until slightly darker at the edges but not burnt (you should be able to smell when they are ready).

Set aside to cool before eating.

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  • Ingredients

  • 200g plain flour
  • 50g Green & Black’s Cocoa Powder
  • 175g melted butter
  • 200g light Muscovado sugar
  • 100g golden caster sugar
  • 1/2tsp bicarbonate of soda
  • a pinch of salt
  • 1 medium egg plus one egg yolk
  • 300g Green & Black’s Milk Cooks’ Chocolate
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  • Energy 1155kj 275kcal 14%
  • Fat 14.5g 21%
  • Saturates 8.4g 42%
  • Sugars 26.6g 30%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 35.4g Protein 3.5g Fibre 1.7g

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