These amazingly soft but not too chewy cookies are based on the following bbc goodfood recipe:
I’ve made them a few times now and everyone comments on how they resemble those from a well known cookie place. I’ve adapted the recipe slightly to make them larger and more tasty!
Makes 18 jumbo cookies
150g softened butter
70 g soft light brown sugar
70g granulated sugar
Beans from 1 vanilla pod
225g plain flour
1/2 tsp baking soda (bircarbonate of soda)
1/4 tsp salt
100 g plain chocolate chunked!
100g milk chocolate chuncked
I cut my own chunks into about 1 cm cubed pieces. That way I can use the best chocolate and customize the size. Plus it just looks better on the cookie!
1. Preheat the oven to 170C. Line two trays with baking paper.
2. Cream the butter, vanilla and two types of sugar like you would for a cake.
3. In a separate bowl sieve the flour, salt and bicarbonate of soda.
4. Add the egg into the creamed butter-sugar batter and whisk until combined.
5. With a wooden spoon, mix the flour into the batter until it forms a sticky cookie dough. Add most of the chocolate chunks and mix to distribute throughout the dough.
6. Use an icecream scoop to scoop and plop about 18 cookies onto the baking sheets. Press the remaining chucks on top of each cookie. I used about 3 or 4 on each cookie.
7. Bake for 11-13 minutes and for a few minutes longer on a lower heat if you like them with a slightly roasted flavor which I do. They will still be soft and flexible even if you cook them to a medium brown colour. It’s all about preference.
These are really easy to make and credit goes to the original chef on the above link. I’ve been making chocolate cookies using famous recipes like the classic Hersheys cookie recipe and they turn out pretty good but I find this recipe is always consistant with with taste, softness and perfect chewiness and for now I don’t need to look anywhere else for the perfect chocolate chunk cookie recipe.
Go on and make your kitchen smell like it should!