I made these with the girls a couple of weeks back, using up some of the leftover Easter chocolate and they devoured them. They are a little thicker in texture than say the Mini Egg Cookies, but this makes them a great choice for desserts too; ice cream sandwich, or just served with some ice cream, or crumbled into a sundae dish, topped with ice cream and some chocolate sauce.
The below makes about 18-20 cookies so they should last a few days if kept in an airtight container.
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| Chocolate Chunk Cookies |
Here’s how:
- 220g butter
- 300g brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 320g self-raising flour
- 75g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- 100g white chocolate
- 100g dark or plain chocolate
Pre-heat the oven to 180 degrees and line 2-3 baking trays or oven dishes and set aside.
In a mixing bowl first add the butter, if this isn’t already at room temperature, blast in the microwave for 10 seconds to soften down.
Add the sugar and cream together with a spoon until all combined. Crack the eggs into the mixing bowl with the vanilla extract and mix well.
Now sift in the cocoa powder, baking powder and self-raising flour, a little at a time. It might help to first measure out into a separate bowl.
Keep mixing until you have added all of the dry ingredients and you should have a fairly thick cake batter. At this point, add the milk to loosen and thin out a little and mix well.
If using chocolate chips, add these to the cake batter. I prefer to use bars of block chocolate to get the real chunks, that are so delicious in these types of cookies. Break up all the pieces and chop into 3-4 pieces per square then add to the cake batter.
Once combined and the chocolate is well spread out amongst the batter, use a tablespoon to spoon out a mound of batter and pop straight onto the baking sheet. You should leave plenty of space around each mound of batter, as this will flatten a little and spread during baking. Repeat until you have no more than x5-6 on each baking sheet.
Now place into the oven and bake for 13 minutes exactly. Then remove from the oven and leave to cool for a couple of minutes on the baking trays. They will, at this point be quite soft still, but they will harden up a little.
Now use a fish slice to carefully remove the cookies and place onto a wooden board, or a wire rack to cool down.
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| Chocolate Chunk Cookies |
Then repeat the process with the remaining cookie dough.
These cookies can also be frozen, they will take a couple of hours to defrost and are great for taking on picnics or family outings once we are out of lockdown. Enjoy!
If you love biscuits with your families here are four other biscuit recipes you may enjoy:
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