I've been using this chocolate chunk cookie recipe for as long as I've been allowed in the kitchen and it's still my favorite.
The combination of crispy cookie with generous chunks of rich dark chocolate make this recipe perfect for hot-out-of-the-oven cookies or tasty snacks for the week (if they last that long).
Preparation Time: 15 mins
Cooking Time: 12 mins
Makes: Approximately 18 generous cookies
Ingredients 130g butter
1/2 cup white sugar
1/2 cup brown sugar (lightly packed)
1 tsp vanilla essence
200g quality dark chocolate (not cooking chocolate)
1 3/4 cups self raising flour
Pre-heat your oven to 180 Celcius and line three baking trays with baking paper.
Weigh out the butter and chop into centimeter cubes before adding to a medium sized mixing bowl along with the white and brown sugars.
Cream the butter and sugars.
It's going to take a bit of time and effort to cream the butter into the sugar thoroughly. The end goal is a grainy paste in which there are no lumps of pure butter or pure sugar left. I use a spatula or butter knife in a chopping motion against the edge of the bowl to simultaneously break up the butter and press in the sugar.If you don't mind getting your hands dirty you can also do this step by hand, rubbing the sugar into the butter until no chunks of pure butter remain.
My favorite part. Take your block of chocolate and lay it out on a clean chopping board. With a wide blade knife, very roughly chop the chocolate into irregular chunks. The aim is an assortment of chunks and slivers of chocolate.
Add your chocolate to the mixing bowl along with the egg and vanilla essence. Stir briefly then add the flour.
Depending on how warm your butter was to start with it may seem a little dry, but don't worry.
Once everything is roughly combined, using your hands will quickly finish things off.
Start rolling the dough into balls a little smaller than a golf ball and laying them out six per tray.
You can see how big they are in this picture with a standard dessert spoon.
Bake in your preheated oven for 12 mins. For most ovens, the top and bottom racks heat differently and you might need to swap your trays around for the final few minutes of cooking.
Cookies are ready when they are a light golden brown. Cool for a few minutes on a wire rack then enjoy!