Work Catering #48: Addictive Cookies!!!

I don't know what the winning combination is or the secret ingredient but these cookies are SO ADDICTIVE! you CAN'T just stop at one! They have a lovely soft texture and are packed with chocolate chips!

The seminar at work was actually cancelled last minute so I had ALL these cookies left!!! Shared them with my colleagues and friends though! Had to.. otherwise I would have eaten them ALL!! XD

Double Chocolate Chip Swirl Cookies
Recipe adapted from Sally's baking addiction

Ingredients

Chocolate White chocolate Cookie dough
1/2 cup (115g) unsalted butter, softened to room temp
1/2 cup (100g) caster sugar
1/2 cup (100g) brown sugar
1 large egg
1 tsp vanilla essence
125g plain flour
57g cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbs milk
200g (1 cup + 2 tbs) white chocolate chips

Chocolate Chip Cookie dough
3/4 cup (170g) unsalted butter, softened to room temp
3/4 cup (150g) brown sugar
1/4 cup (50g) caster sugar
1 large egg
2 tsp vanilla essence
250g plain flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp salt
200g dark chocolate chips

1. Make the chocolate white chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
2. Beat in egg and vanilla on high speed until combined.
3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Mix in the milk until combined then fold in white chocolate chips.
4. Make the chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
5. Beat in egg and vanilla on high speed until combined.
6. In a separate bowl, combine flour, cornstarch, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in chocolate chips.
7. Cover both cookie doughs with foil and chill for at least 2 hour or up to 3 days.
8. Preheat oven to 180oC and line baking trays with baking paper. Roll 1 teaspoon of chocolate cookie dough into a ball. Roll 1 teaspoon of chocolate chip cookie dough into a ball. Press the two balls together and roll them into one large ball and place on lined baking tray. Repeat for each cookie.
9. Bake cookies for 10-12 minutes. Press a few extra chocolate chips into each cookie.

The other cookie that I made were these coco pops chocolate chip cookies. They are essentially a chocolate chip cookie with a nutella filling and coated in coco pops. They tasted SOOO GOOD when they came out of the oven because the coco pops had this crunch.. however the next day it was a little soft and stale =/ so recommended to eat fresh from the oven ^^"

Coco Pops Chocolate Chip Cookies
Recipe adapted from Coles catalogue

Ingredients
150g butter, softened at room temperature
1/3 cup (73g) brown sugar
1 egg
1/2 cup condensed milk
2 cups (300g) self raising flour
250g chocolate chips
3 cups coco pops
1/2 cup nutella

1. Preheat oven to 180oC and line 2 baking trays with baking paper.
2. Beat butter and sugar together until light and fluffy.
3. Add egg and condensed milk and continue to beat until well combined.
4. Stir in flour and chocolate chips.
5. Roll teaspoons of dough into balls and coat in coco pops. Place on baking tray, make a small indent and fill with nutella.
6. Bake for 15-20 minutes or until golden brown.

super crunchy cookies!

Just like a chocolate milkshake, only crunchy.. and a cookie =p hehe