Cheesy Pancake Bakes

Double Chocolate Chip Cookies
Makes 26
Hands-on time: 20 minutes
Hands-off time: 20 minutes
INGREDIENTS
1 cup (250g) butter, softened
1 cup brown sugar
¾ cup white sugar
2 large eggs
1 tsp vanilla essence
3 cups self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
1 slab (150g each) Cadbury Dairy Milk Roast Almond
2 (48,5g each) Cadbury 5Star Chocolates
METHOD
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Preheat the oven to 180°C and line a baking tray with baking paper.
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In a large mixing bowl, use an electric hand mixer to cream the butter and both sugars together until pale and fluffy, about 3 minutes. Add in the eggs, one at a time, and vanilla essence and beat until combined.
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Sieve the self-raising flour, bicarbonate of soda and salt into the creamed butter mixture and beat until combined, about 1 minute.
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On a chopping board, chop the Cadbury Dairy Milk Roast Almond slab and the Cadbury 5Star chocolates into smaller pieces. Add the chocolate to the cookie dough mixture and using a spatula, mix until well dispersed.
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Add 1 tablespoon of cookie dough in the palm of your hand and roll to make a ball. Place the ball on the prepared baking tray. Repeat with the remaining cookie dough, ensuring to leave a 3cm space between each one. *Chef’s Tip: Leaving space between the cookies allow them to bake and spread evenly!
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Bake the cookies for 15 minutes or until they just turn golden. The cookies will still be soft and will only firm up once cooled.
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Allow the cookies to set for 5 minutes on the baking tray before transferring to a wire rack to cool completely.
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Serve the cookies alongside milk to dip and ENJOY! *Chef’s Tip: Store the cookies in an airtight jar for up to a week!
Planning to try this?
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