Rich and gooey chocolate cookies loaded with chocolate and walnuts.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1 tablespoon cornflour or corn starch
- 1/2 teaspoon baking soda
- Pinch of salt
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 100 grams (2/3) dark chocolate or milk chocolate, roughly chopped
- 50 grams (1/2 cup) walnuts, roughly chopped
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until combined and creamy. Add vanilla and egg and beat for a minute or so until combined.
- Add flour, cocoa powder, cornflour, baking soda and salt, and beat just until a chocolately cookie dough forms. Add chocolate and walnuts and stir by hand.
- Scoop balls of cookie dough (approximately 1.5 to 2 tablespoons each) and roll until smooth using your hands. Place cookie dough balls onto the prepared trays, leaving room for the cookies to spread in the oven.
- Bake for approximately 10-12 minutes or until no longer wet or gooey. Leave for 5 minutes before carefully transferring to a wire rack to cool completely.
Cocoa powder: I recommend using natural, unsweetened cocoa powder. But you can also use Dutch processed cocoa if you like.
Cornflour: If you don’t have access to cornflour or corn starch, you can simply leave it out.
Walnuts: If you would prefer to leave out the walnuts, you can add a different nut, like almonds or macadamias. Or if you want to go nut free, add some extra chocolate instead.