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125 g butter, softened
10 ml vanilla essence
60 g LANCEWOOD® Medium Fat Plain Cream Cheese
50 g white sugar
150 g brown sugar
280 g flour
1 pinch of salt
5 ml bicarbonate of soda
150 g chocolate chips or chopped chocolate
Vanilla ice-cream, melted chocolate or mini chocolate eggs
Preheat the oven to 180°C. Add the butter, vanilla essence, cream cheese and egg to a mixing bowl and cream until light and fluffy. Add the sugar, flour, salt, bicarbonate of soda and chocolate and mix until well combined. Place cookie dough in a greased cake tin and spread out evenly. Bake for 20 – 25 minutes. Serve warm with ice-cream, melted chocolate or mini chocolate eggs.
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