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Recipe: Chocolate Chunk Cookies

October 23, 2011

Summary: Crunchy, chewy, delicious cookies filled with chocolate. This recipe doubles nicely and will work with white, milk or dark chocolate. I prefer to chop up the (dark) chocolate but feel free to use choc chips. My handy cookie scoop makes this recipe much quicker.

Ingredients

  • 125g salted butter, softened
  • 1 cup brown sugar, lightly packed
  • 1 egg
  • 1 tsp vanilla essence/extract
  • 1 1/4 cups plain flour
  • 1/2 tsp bicarb soda
  • 150g chocolate, chopped (or choc chips)

Instructions

  1. Pre heat oven to 180C.
  2. Add the butter and sugar to the bowl of a mixer (or bowl and electric beaters) and beat until light and fluffy, about 5mins.
  3. Add the egg and vanilla and beat into the butter and sugar mix and beat until combined, scraping down the sides as needed.
  4. Fold in the flour and bicarb by hand. Once well combined fold in the chocolate.
  5. Roll the dough into tablespoon sized balls (these can be stashed in the fridge for a couple of days or frozen for a couple of weeks. In both cases wrap well and defrost the frozen cookies before baking) and place on a lined baking tray. Make sure you leave room for them to spread.
  6. Bake for 12 mins, be careful not to over cook or they will lose there chewiness and become hard. Allow to cool on the tray for 5mins before transferring to a rack to cool.
  7. Makes around 30 x 5cm sized cookies
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