Traditional baked cookies filled with chunks of thick milk and white chocolate.
Double Chocolate Chip Cookie Dough by Mike Reid
250g plain flour
1 tsp baking powder
1 tsp sea salt
125g butter, unsalted
100g light brown sugar
100g caster sugar
1 large egg
1 tsp vanilla extract
100g dark chocolate block
100g white chocolate chips
Vanilla ice cream to serve
Measure the flour, salt and baking powder into a bowl, forking together to mix.
With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla extract and the egg, beating again to incorporate.
Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
Add to cast iron dish and bake in the BBQ for 15-18 minutes until golden on top but still gooey inside.
Rest for 3 minutes on coming out of the BBQ and serve.