If you can have just one of these and not go back for another then kudos to you my friend! It’s almost like there is just enough cookie dough to hold together all of the chunks of chocolate. Ohh Yeah!
These are so easy to make that I’ve decided to make a batch (more than once I confess) after dinner so that we can eat them watching a movie. You need snacks watching movies…. You’ll have to make more than one batch though, coz I can let you know right now, they won’t last long. Try not to eat them hot off the tray I dare you! The crockery used in this and a few other posts and it’s Lenox French Perle. I’m a bit obsessed with it really and if my husband knew how much I had hidden in the kitchen… Umm nuf said…
I always refrigerate this cookie dough, as I do with my Spiced Treacle cookies, before baking. As with most of my baking tips, the tip comes from a lesson learned (yep, and swearing!). So many times I’ve made these and they’ve ended up as basically one really thin cookie on the tray – coz they spread and pretty much all joined together! Argg. But – the plus side of that is that it crumbles up into an awesome addition to ice cream, or piled up with some Dark Chocolate Ganache over it (with the ice cream.. now we’re talking) So I usually roll these into balls, pop them onto the lined trays, refrigerate, then straight into the oven. But you can just refrigerate all of the dough then roll out just before popping them into the oven if you like. Either way works a treat. Yum
My Fave Choc Chunk Cookies
– 1 teaspoon vanilla extract
– 1.5 cups of dark brown sugar
– 1 egg
– 1.5 cups Plain Flour
– ½ cup cocoa
– 1 teaspoon bicarbonate of soda or baking soda
– 200g / 7oz chopped white chocolate
– 200g / 7oz chopped milk chocolate
Preheat oven to 170°C or 340°F. Line a cookie tray with baking paper.
Beat butter, sugar and vanilla until pale and fluffy. Add the egg and beat until well combined.
Add the cocoa, flour and baking soda in two batches, mixing slowly.
Add the chopped chocolate and stir until combined.
See Baking Tip above – roll into walnut size balls and place 5cm / 2 inches apart on the lined tray. Refrigerate for an hour, then pop in the oven.
Bake for 12 minutes and cool on the trays. Don’t be tempted to take them off the trays to cool, because they’ll break up. Mind you, that’s a good excuse to have to eat that one. What a shame…
Makes around 30 cookies.