Double Chocolate Chip Cookies

This year, as part of my Christmas baking, apart from the traditional Christmas fruit/plum cake, my little girl and I decided to try our hand at cookies. This is my first attempt to bake cookies. 

While it is actually pretty easy, the trick is getting them out of the oven at the right time. If they get over baked even for a minute, the cookies turn out hard and brittle, not chewy and crumbly as they should be. How do I know this? Well...my first batch got over done!

You will need:

1/2 cup unsalted butter, at room temperature

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk chocolate and white chocolate chips
• 1/2 cup semisweet chocolate chips
• 
  
• Heat oven to 170°C. Cream the butter and sugars in a large bowl with an electric mixer or a spatula. Fold in the egg and vanilla and beat again. Sift together the flour, cocoa, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
• 
  

Grease and line baking trays with butter paper. Make the dough into small balls. Place on baking sheets, 2 inches apart. Bake until the centers are just set, about 10-12 minutes depending on the oven. Cool on sheets for 5 minutes, then transfer to wire racks.