- 1 & 1/2 Cups Plain Flour
- 1/4 Cup Henry Langdon Pure Cocoa Powder
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Henry Langdon Chai Latte
- 60 Grams Butter
- 60 Grams Oil
- 1/2 Cup Light Brown Sugar
- 1/2 Cup White Sugar
- 2 Eggs
- 1 Teaspoon Vanilla
- 100 Grams Dark Chocolate
- 50 Grams Powdered Sugar (for rolling cookies)
Place a stainless steel bowl over a pot of simmering water. Add 3/4 of the dark chocolate, butter and oil, and melt over the simmering pot of water. Stir and once melted, set aside to cool.
In a mixing bowl, beat the eggs, brown & white sugars, and vanilla until combined and it begins to cream & froth. Add all of the dry ingredients and mix with beaters until combined; plain flour, Henry Langdon Pure Cocoa Powder, baking powder, salt and Henry Langdon Chai Latte.
Finally, add the melted chocolate mixture and combine. With the remaining dark chocolate; finely chop and add to the mixture for an added chocolate sprinkle (Don't overmix, otherwise you might get a dry, tough cookie!) Place your completed cookie mixture in some cling film, and store in the fridge for a minimum of two hours. Overnight is best.
Preheat the oven to 180°C and line a tray with baking paper. Remove the cookie dough from the fridge when ready and roll the dough into balls; 20-25 grams for each cookie is a good size. Roll each cookie in powdered sugar and place in oven. Bake in the oven for roughly 10-12 minutes. If you have made your cookies larger than 20-25 grams, you will need to bake for longer.
Once the cookies are ready, remove from oven and place on a wire rack. They will be soft coming out of the oven, and begin to harden on the outside as they cool.