White and dark choc-chip cookies

There's nothing better for an afternoon treat than white and dark choc-chip cookies with a tall glass of milk. Bake them with the kids and they'll thank you even more!

  • 20 mins preparation
  • 15 mins cooking
  • Makes 16 Item
  • Print


White and dark choc-chip cookies
  • 125 gram unsalted butter, softened
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 2 cup (30g) plain flour
  • 1/2 teaspoon baking powder
  • 2 tablespoon milk
  • 1/2 cup (95g) nestle white choc bits
  • 1/2 cup (95g) nestle dark choc bits


White and dark choc-chip cookies
  • 1
    Preheat oven to 180°C (160°C fan forced). Line two baking trays with baking paper.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg and beat until combined. Sift in combined flour and baking powder and stir lightly. Add milk and Choc Bits, stir to combine.
  • 3
    Roll heaped tablespoons of mixture into balls. Place on prepared trays and flatten slightly, allowing at least 3cm between each cookie for spreading. Bake for 15 minutes, until light golden. Stand on trays for 5 minutes, then transfer to a wire rack to cool.


Store these cookies in an airtight container for up to five days. To reduce the saturated fat in this recipe, replace the butter with margarine. Dried cranberries, sultanas, chopped dried fig, mixed nuts, finely grated orange or lemon rind can also be added to the batter.