Comfort Food: Chewy Double Choc Chip Cookies

I've been under the weather for the past few days so I tried to cheer myself up by baking some cookies. These cookies certainly helped brighten my day, so I hope they do the same for you!

125g unsalted butter, softened & cubed

1/2 cup caster sugar

2/3 cup firmly packed muscavado sugar (you can substitute brown sugar if need be)

1 tsp vanilla extract

1 egg

2/3 cup self raising flour

1 cup plain flour

100g white chocolate chips

100g milk or dark chocolate chips

Preheat oven to 180 degrees (160 fan forced) and line baking trays with non stick baking paper.

Using an electric mixer, beat butter, sugars and vanilla together until creamy. Add egg & mix until well combined. Turn the mixer speed down to low and sift in flours. At this point the mixture might appear crumbly; turn off the mixer and use a wooden spoon to form the mixture into a ball. Pour in the chocolate chips and use your hands to mix these through the dough.

Split the dough in half and make two sausage shapes. Using a knife, cut 1 cm thick rounds. Because of the choc chips you may not be able to cut straight through the dough, so use your hands to shape the cookies. Of course this step is not compulsory; you're welcome to place teaspoonfuls of the dough on the baking sheet. I, however, am completely anal and prefer that my cookies are uniform and neatly shaped.

Ensure you leave 5 cm between each cookie and the sides of the tray as these cookies flatten and spread.

Bake the cookies for 10 minutes or until slightly browned. At this point the cookies will not feel cooked if you lightly press them. Have faith! Leave them to rest for a few minutes and then use a spatula to transfer them to a cooling rack. 10 minutes is the optimum cooking time for a chewy, moist cookie; however if you would prefer a crunchy cookie, leave them to cook for a couple more minutes.

Makes approximately 20 cookies.

I am not responsible for any weight gain caused by the consumption of these delicious morsels!

Enjoy!