Ever since I took my first fateful bite into this cookie at the Hey Gorgeous High Tea a few months back, I knew I had to covet this recipe – or at least something close to it!! Crispy cookie on the outside and fudgy, gooey, brownie goodness on the inside; it’s a combination of the best of both worlds and has the ability to lure in even the die-hard anti sugar crowd ( ha ha )!
- 1 Box Chocolate Cake mix (I used Woolworths )
- 1/2 cup butter
- 1 egg
- 1 packet instant coffee dissolved in 2 Tblsp water ( I used a few tsp regular instant coffee)
- 1 Tblsp oil
- 1 1/2 cups choc chips
- 1 1/2 cups white choc chips
Preheat oven to 180 degrees Celsius
Beat butter till smooth. Add egg and beat until combined. Add coffee and oil and beat until combined.
Add cake mixture in batches and beat slowly after each addition until combined.
Stir in chocolate chips and white chocolate chips. Roll into balls and place onto a baking sheet a few inches apart.
Bake for 7-10 minutes, until tops are just set and cracks have begun to form and the cookies are flattened. Cookies will be slightly wobbly on exit, but will harden after a few minutes. DO NOT OVERBAKE!! Cookies will become rock hard.
Invite a few friends and enjoy!