I like it because the cookies are rather soft and “squidgy”. They are a little less robust than ordinary cookies so need to be stored carefully – they are firmer if kept in the fridge.
1/2 cup butter
1/2 cup caster sugar
1/4 cup soft dark brown sugar
1 teaspoon vanilla essence
2/3 cup plain flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark, milk and white chocolate chips
Preheat oven to 180 degrees C. Line a large baking tray with baking paper.
Cream butter and sugars in food processor. Add vanilla essence.
Add the egg and process until smooth.
Add the flour, cocoa, baking powder and salt to the food processor. Pulse until a rich chocolate colour and gooey.
Carefully stir in the chocolate chips. Scoop teaspoons of the mixture onto the baking tray, leaving space between the scoops for them to spread out as they cook.
Bake in the preheated oven for 8-10 minutes. To make sure they are squidgy, remove the cookies when they still yield slightly to the touch – they will firm up once they cool.