Recipe: Dark choc chunk cookies

With the weather being more like winter than spring this last week I sought refuge in the kitchen and baked up these giant cookie treats, perfect for snuggling up on the sofa with a cup of tea – and ideal to be wrapped up and taken on a walk for enjoying outside with friends.

To make them you’ll need:
125g unsalted butter
100g light brown soft sugar
125g caster sugar
1 tsp vanilla essence
1 egg fridge cold
1 egg yolk
300g flour (Whatever you have)
1 tsp bicarb of soda
100g milk chocolate chips
1 bar of dark cooking chocolate broken into chunks
Sprinkling of sea salt

Method:

Preheat your oven to 190 degrees c/gas mark 6 and line a baking tray with grease proof paper.

To start, cube your butter and put it into a microwaveable bowl and pop in the microwave in 30 second bursts until melted. Set aside to cool slightly.

In a separate bowl add your sugars and stir to combine. Add in the slightly cooled melted butter and beat until combined and creamy.

Now add your egg and egg yolk along with the vanilla essence and beat until light and smooth.

Sift together your flour and bicarb and add gradually to your wet ingredients, beating each time and mix until just combined and all flour has been absorbed. You should have a firm dough like mix.

Now add your chocolate chips and beat them through to evenly distribute them through your dough.

Using an ice cream scoop dollop 1 scoopful out your mix onto your baking tray for each cookie, making sure to space evenly apart. This mix will make approx 12 giant cookies so I do 6 per tray, baking in two batches.

Slightly press down each scoop of dough and press a dark choc chunk into the centre of each before sprinkling with sea salt.

Bake in the middle of your preheated oven for 15 minutes. Once baked leave to cool completely before devouring, or transferring to an air tight container, depending on your self control levels 😉

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