Ingredients:
125g butter, chopped
2 tsp vanilla essence
1 cup firmly-packed brown sugar
1 egg
3/4 cup (110g) plain flour
1/2 cup (75g) self-raising flour
2 tbs cocoa powder
125g milk choc bits
125g dark choc bits
methods:
1.Preheat oven to 180°C. Line base of 2 baking trays with non-stick baking paper.
2.Using electric beaters, cream butter, vanilla and brown sugar in a large bowl until smooth (do not overbeat). Beat in egg.
3.Sift flours and cocoa together. Add flour mixture and choc bits to butter mixture, stir well to combine.
4.Place tablespoons of mixture onto prepared trays, leaving about 6cm between each. Bake, in batches, for 12-15 minutes or until just firm on the surface. Stand cookies on tray for 5 minutes then transfer to a wire rack to cool completely.
Notes:
Cookies can be stored in an airtight container for up to 2 weeks.
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