Thorny Dual Chip Cookies - It Hurts !

Its gonna hurt your waistline without you feeling any pain haha. This type of cookies are the dough type which are slightly thicker as compared to those thin and crispy type. The cookies still yield darker color than I expected, must be due to the cheaper cocoa powder brand that I bought. One key ingredient that can really affect the smell and taste is really the type of cocoa powder being used  (If can, try to use Van Houten or Hershey). And you need to bite to see the hidden treasures inside. 

INGREDIENTS

110g butter

200g granulated sugar

150g cake flour

30g cocoa powder

100g coffee chips

50g grated Cadbury milk chocolate

100g white chocolate chips

3/4 tsp baking soda

1 tsp vanilla essence

2 eggs

Almond nibs for coating

METHOD

1. Using a whisk, mix the cake flour, cocoa powder and baking soda in a medium bowl.

2. In a big mixing bowl, beat the butter and sugar until light and fluffy using a hand electric mixer.

3. Add in the vanilla essence and eggs. Mix them until combined.

4. Now, add in the flour mixture and mix again. The result is a sticky dough-like texture.

5. Stir in the coffee and white chocolate chips and grated chocolate.

6. Roll the dough into small balls and coat them in almond nibs before arranging the cookies in a lined baking pan. Make sure the almond nibs are slightly pressed into the dough, else they will drop off later.

7. Bake in a preheated 180 Celcius oven for 10 minutes.

8. Cool the cookies before storing.

Just nice with golden brown toasted almond

Wow, look at those chips!

I've baked some drop chocolate chips cookies (thin and crispy type) before but I've yet to start blogging at that point of time. Nonetheless, I will definitely baking them again for sharing.