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Velvet Chip Cookies

Baking is a great coping mechanism, especially if you love sweet treats and can’t run out for cake in the middle of the night (I started baking at midnight, yikers). I used this recipe because I’m officially in my ‘that’s too sweet era’ despite having a raging sweet tooth. Plus the white chocolate chips (I roughly cut up a white chocolate bar) add in the right amount of sweetness.

I hope you enjoy it, perhaps with a mug of coffee or some milk.


Ingredients:

• 1 cup salted butter, softened

• 1 cup granulated sugar (for a less sweet version)

• 2 large eggs

• 2 teaspoons honey (if you don’t have vanilla extract like me)

• 2 cups all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon bicarbonate of soda

• 1 teaspoon vinegar (to activate the bicarbonate of soda)

• 1 roughly chopped white chocolate bar (or more if it pleases you) 


Instructions:


1. Preheat oven to 175°C. Line a baking sheet with parchment paper.

2. Cream butter and sugar: In a large bowl, beat together the softened salted butter and granulated sugar until light and fluffy (about 2-3 minutes).

3. Add eggs and honey: Beat in the eggs one at a time, then stir in the honey.

4. Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and bicarbonate of soda.

5. Activate bicarbonate of soda: Stir the vinegar into the wet ingredients to activate the bicarbonate of soda.

6. Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.

7. Fold in white chocolate: Stir in the roughly chopped white chocolate bar.

8. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. (You can just eyeball it, let your ancestors guide you)

9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. We love chewy cookies. 

10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


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