Stracciatella cookies

I had some shaved chocolate left over from a batch of stracciatella ice-cream and thought it might work in a cookie, so I took a basic brown sugar cookie recipe and threw it in. They were great! Soft and slightly chewy, caramel-y with just enough chocolate.


Makes about 4 dozen


250g all-purpose (plain) flour
1/2 tsp salt
1 tsp baking (bicarb) soda
150g butter, room temperature
1 cup (packed) light brown sugar
1 egg
1 tsp vanilla
1 cup (approx. 60g) shaved dark chocolate


Whisk flour, salt and baking soda together in a bowl and set aside.

Beat the butter and sugar until fluffy, then beat in the egg and vanilla.

Add the flour and fold until just combined, then add the shaved chocolate and fold until just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 180°C and line a baking sheet with parchment paper.

Put walnut sized scoops of dough onto the sheet, leaving a few centimetres between them to allow for spread. Bake for about 12 minutes until starting to brown underneath. They’ll be very soft so let them cool on the baking sheet for a few minutes before transferring to wire rack to cool completely.

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