Choc Chunk Cookies
Crispy and chewy delicious chocolate chunk cookies, made with lots of chocolate.
Equipment
- 1 large mixing bowl
- 1-4 baking tray
- 1 either a hand mixer or stand mixer
- 1 cookie scoop if you have one
Ingredients
- 390 grams plain flour
- 1 tsp baking powder
- 3/4 tsp bi-carb soda/baking soda
- 225 grams/8 oz salted butter room temperature
- 215 grams/7.5 oz brown sugar
- 150 grams/5.3 oz white sugar
- 2 large eggs
- 2 tsp vanilla bean paste
- 500 grams/17.6 oz chocolate blocks (chopped into small pieces) preferably couverture (note 1)
Instructions
- Preheat oven to 175℃/350℉. Make sure shelves are evenly spaced.
- In a large bowl mix flour, baking powder and bi-carb soda together.
- In another large bowl, add butter, white sugar and brown sugar together, and mix with mixer for about 3 minutes until well mixed and nice and creamy.
- Add eggs and vanilla bean paste to the butter/sugar mixture. Mix for around 2 minutes until well incorporated.
- Add flour mix to the butter mix. Mix this, starting on low and working to medium speed for about 2 minutes, you don't want to over mix, just make sure all traces of unmixed flour are gone.
- Add the chopped chocolate to the mix. I then mix this by hand until I can see the chocolate is even dispersed through the cookie dough.
- On parchment lined baking sheets, scoop out approximately 2 tablespoons worth of dough using your cookie scoop or spoon. If using a spoon, roll the dough lightly between your hands (wet them to avoid sticking) and spread them well apart on the baking sheet, these guys spread. If using a cookie scoop, scoop a full scoop, so it is level on top and just simply release the cookie dough on the sheet, no need for rolling. Do this for all your cookies. I needed 4 sheets.
- Cook 2 trays of cookies at a time for 12-15 minutes. They will not look done at this time, they will look puffy. Pull them out of the oven and cool the cookies on the trays for at least 20 minutes. You will notice cookies will deflate and harden in this time. Cook remaining baking sheets of cookies.
- Cookies will last 2 weeks in a airtight container (possibly longer but these cookies run out well before then!)
Notes
NOTE 1 - Use the best chocolate you can afford. These are a special treat. I use Nestle Plaistowe Milk Chocolate Baking Block 180g which you can find in the supermarket baking aisle. I like this one because it contains cocoa butter and cocoa mass, making it a couverture chocolate (better quality, better tasting, more natural), as apposed to baking chocolate which usually contains zero cocoa butter. Also feel free to use any kind of block chocolate, white, milk, dark or even a mix of these would be delicious.
