Double Chunky Choccy Cookies

There is nothing worse than a chocolate chunk cookie that lacks in chunks, therefore the most important thing to remember when making cookies is to go completely overboard with the amount of chunks/chips you add to the recipe, seriously don’t hold back! Now let me describe these cookies to you… they’re soft, chewy, puffy and every bite is packed with gooey milk and white chocolate chunks. Can you resist? I thought not, grab your ingredients and get mixing up that cookie dough. Enjoy people!
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Who doesn’t love a cookie tower?
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Ingredients (makes 12 cookies)
30g caster sugar
30g light brown soft sugar
57g unsalted butter, soft
75g self-raising flour
small pinch of salt
small pinch of bicarbonate of soda
15g cocoa powder
1 medium egg
1/4 tsp vanilla extract
80g white chocolate chunks
80g milk chocolate chunks
Method
  1. Sift the flour, cocoa, bicarbonate and sugars together in a large bowl. In a jug whisk the egg and vanilla extract together until frothy. Add this to the bowl along with the butter and chocolate chunks. Mix all together with a wooden spoon until combined. Chill the dough in the fridge for at least 30 minutes or overnight.*
  2. Preheat the oven to 180°C and line a baking tray with greaseproof paper and remove the cookie dough from the fridge. Take a round tbsp of the mixture for each cookie and spoon onto the baking tray, push a few extra chocolate chunks into the top of each cookie. Bake for 8 minutes and no more, cookies should appear just firm on the edges and soft in the middle. Leave to cool and enjoy!
* Wondering why you should chill cookie dough? Is it really necessary? In my opinion yes! The ingredients in your cookie dough will have time to ‘rest’ improving not only the texture but the flavour too. It will also prevent your cookies from expanding too much and help them retain their shape.
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