Homosekwal

 125g butter, chopped

 2 tsp vanilla essence

 1 cup firmly-packed brown sugar

 1 egg

 3/4 cup (110g) plain flour

 1/2 cup (75g) self-raising flour

 2 tbs cocoa powder

 125g milk choc bits

 125g dark choc bits

 Step 1

Preheat oven to 180°C. Line base of 2 baking trays with non-stick baking paper.

 Step 2

Using electric beaters, cream butter, vanilla and brown sugar in a large bowl until smooth (do not overbeat). Beat in egg.

 Step 3

Sift flours and cocoa together. Add flour mixture and choc bits to butter mixture, stir well to combine.

 Step 4

Place tablespoons of mixture onto prepared trays, leaving about 6cm between each. Bake, in batches, for 12-15 minutes or until just firm on the surface. Stand cookies on tray for 5 minutes then transfer to a wire rack to cool completely.

Butter Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

2 sticks (1 cup) butter, softened

1 cup sugar

1 Tablespoon vanilla extract

1 large egg

Directions:

1. Whisk together flour and baking powder in a small bowl.

2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

3. Form dough into a 12-inch roll (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough 4 hours or until firm.

4. Preheat oven to 375 degrees F.

5. Cut roll into 1/4-inch-thick slices and place on large baking sheets about 1-inch apart.

6. Bake for 10 to 12 minutes or until golden brown. Cool on sheets 3 minutes, then transfer to wire racks.