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Method
- Melt the butter in a pan over low heat. Tip it into a mixing bowl.
- Add the brown sugar and white sugar. Whisk until combined.
- Crack in the eggs and mix until smooth.
- Add a splash of cream and the vanilla extract. Mix again.
- Add the flour and fold until just combined. Don't overwork it.
- Chop the dark and white chocolate into chunks. Fold them into the dough.
- Line a baking tray with baking paper. Scoop rounds of dough onto the tray, leaving space between each.
- Bake at 160°C for about 15 minutes. Less time for softer cookies, longer if you like them crisp.
Notes
Weigh ingredients if you can. Cups are chaos; scales are repeatable.
Oven temps lie. If your bakes run hot or pale, adjust by 10–15°C and note it for next time.