Chunky Chocolate Cookies
Cookies have quickly became our favourite home baked treat.. for one reason – you can freeze the dough and bake fresh when you fancy a treat.
I was introduced to this recipe by Ashlie Sugar Rushed on Instagram, I’ve slightly tweaked her original which can be found here or on her Instagram linked below 🙂
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🍪 HAD to make a batch of my Chunky Cookies for the birthday boy! May have had a cheeky one to make sure they are still nice... divine! 🍪So easy to make and even better than they look - Crisp outside, deep chewy gooey middle! For my full easy tutorial go to my highlights on profile. These are the ingredients in prep... just don’t come at me when you’re addicted! 😂 Shopping list/Ingredients - 125g Butter 100g Sugar 120g Soft Brown Sugar 1tsp Vanilla 1 Egg 280g Self Raising Flour 1tsp Bicarb Soda 2g Sea Salt 300g Chocolate - Any type you love. Chips or Chopped. #cookie #cookiesrecipe #baking #easycookies #chunkycookies #bestcookierecipe
My tweaks are only slight but they made a difference to our cookies in texture, which is down to cookie preference.
- 125g Butter
- 100g Sugar
- 120g Brown Sugar
- 1 Egg
- 280g Self Raising Flour
- 3 tsp Baking Powder
- 2g Sea Salt
- 300g Chocolate (Chopped or Chips)
*Sugars : I use Caster & Dark Soft Brown; Caster makes it a smoother texture than using Granulated. Dark Soft Brown makes the flavour a bit more caramelised in flavour.
Step One - Get Prepped
It makes for an easier bake if you get prepped first… I’m partial to a measure as I go but it definitely makes it easier when you’re prepped.
For the chocolate, I use any big bars of chocolate we have in (usually for baking Lidl’s own) and always a mix of milk, dark and white chocolate. I roughly chop it into chunks with a sharp knife.
Step Two - Beat It
- Add your butter & sugars to a mixing bowl and beat until creamy. I use a wooden spoon, Stork butter is by far the creamiest & softest. You could always use an electric hand mixer.
- Then add in your egg & beat again.
- Add in the flour, baking powder & salt and beat again until it forms into a dough. It gets a bit dry/stiff at this stage, especially if you’re using a wooden spoon but keep at it.
- Add your chocolate chunks and thoroughly mix them in. Depending on the size of the chunks they might be sticking out of the dough a little bit.
Step Three - Roll Up
- Split the dough into 10 portions and roll up into dough balls. They’ll seem quite big but that’s best.
- Pop onto some baking paper & freeze for at least 20 minutes. We have a pretty small freezer, so I portion them into tubs once they’re frosty so they don’t stick together.
Step Four - BAKE
- Pre-heat your oven to 180°c and line your baking tray with greaseproof paper.
- Space out your cookie dough balls. I do at most 4 per tray so they don’t merge together on the tray.
- Bake the cookies in the oven for 12-15 minutes. Keep an eye on them if they look golden but you want them to be abit more done, pop some foil over them.
- The longer you bake them – the crunchier the cookie, less time makes for a gooey/chewy cookie. We prefer gooey, and when they come out the oven we let them rest a little bit – sometimes we top them with half a kinder bar while they’re still hot!
Step Five - Enjoy!
Boil the kettle & enjoy your cookie with a hot cuppa or milk.
These cookies make for a great Autumn/Winter afternoon activity for all ages.
I like to prep the dough and bake them one or two at a time when we fancy them. They’d make a great Christmas activity and you can bake them fresh on Christmas Eve for Santa’s little treat.
If you’ve had them in the freezer a couple of hours/days/weeks leave them out for at least half an hour before baking – they can catch a little quicker so we use the foil trick to stop them cooking from the outside in or worse burning & drying out.