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DOUBLE CHOCOLATE BISCUITS

DOUBLE CHOCOLATE BISCUITS

Makes: 16 cookies

Ingredients

125g NOMU Decadent Hot Chocolate chunks
125g unsalted butter
¾ cup brown sugar
1 egg
1 tsp NOMU Vanilla Extract
1 cup flour, sifted
3 tbsp NOMU Cocoa Powder, sifted
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g NOMU Decadent Hot Chocolate chunks
100g white chocolate, roughly chopped (optional)

Directions

Preheat the oven to 160°C. Line a baking tray with baking paper.

Place the 125g chocolate in a bowl on top of a saucepan of simmering water and allow to melt. Set aside.

Beat the butter and sugar together with an electric beater until pale and creamy. Add the egg and NOMU Vanilla Extract and beat thoroughly.

Stir through the flour, cocoa, bicarbonate of soda, and salt, followed by the melted chocolate. Mix thoroughly. Finally, add the extra dark and white chocolate chunks and whisk briefly to combine.

Place tablespoons of the cookie dough on the lined baking tray, leaving space around each cookie to allow them to spread. Dip your fingertips into water and flatten the dough slightly. Bake for 10-12 minutes, then cool on a wire rack.

Ingredients

125g NOMU Decadent Hot Chocolate chunks
125g unsalted butter
¾ cup brown sugar
1 egg
1 tsp NOMU Vanilla Extract
1 cup flour, sifted
3 tbsp NOMU Cocoa Powder, sifted
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g NOMU Decadent Hot Chocolate chunks
100g white chocolate, roughly chopped (optional)

Directions

Preheat the oven to 160°C. Line a baking tray with baking paper.

Place the 125g chocolate in a bowl on top of a saucepan of simmering water and allow to melt. Set aside.

Beat the butter and sugar together with an electric beater until pale and creamy. Add the egg and NOMU Vanilla Extract and beat thoroughly.

Stir through the flour, cocoa, bicarbonate of soda, and salt, followed by the melted chocolate. Mix thoroughly. Finally, add the extra dark and white chocolate chunks and whisk briefly to combine.

Place tablespoons of the cookie dough on the lined baking tray, leaving space around each cookie to allow them to spread. Dip your fingertips into water and flatten the dough slightly. Bake for 10-12 minutes, then cool on a wire rack.

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