Firstly, for those of you who have my first cookbook and who, like me, have an addiction to these cookies. You may well note, that I have changed the name of these little darlings. So easy for a blog or a recipe…not so easy if you have ever encountered the need for such with a passport, right!
Formerly known as “Easy Peasy Chocolate Chip Cookies”, these cookies actually contain no chips – just wonderful chunks of the best quality dark chocolate that your money can afford.
These are definitely the quick treat that I cook more than any other for our girls. They are however closely followed by the Nutella cookies I posted on Instagram a few weeks back (recipes for those will come). These chocolate chunk cookies can be rustled up speedy fast and eaten almost straight from the oven.
‘Easy Peasy’ Chocolate Chunk Cookies
125g unsalted butter
100g brown sugar
75g caster sugar
1 free range egg, at room temperature
1 teaspoon of vanilla extract or vanilla paste
150g plain flour
½ teaspoon baking powder
120g good-quality dark chocolate, chopped into chunks
Pinch of salt
Preheat the oven to 190oC. Line 2 baking trays with baking paper.
Heat the butter in a small saucepan on a very low heat until it has just melted.
Combine the two types of sugar in a mixing bowl. Pour the melted butter on top of the sugar and beat well with a wooden spoon. Break the egg into the bowl and add the vanilla. Beat, with a wooden spoon, until the mixture is well blended. Sift the flour, baking powder and salt into the mixing bowl and stir them in. Do not over stir. Add the chocolate chunks. Your mixture will be sloppier than your usual chocolate chip/chunk cookie and the cookies will bake flatter than you might be used to also – note to self: they will be delicious.
Dot heaped spoonfuls of the mixture over the lined baking trays, leaving plenty of space in between them – these cookies will spread out a lot.
Put the baking trays in the oven and bake for 8-10 minutes, until the cookies have only just turned golden brown.
Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking paper and transfer to a wire cooling rack.
Sample a cookie as soon as it has hardened but while it is still warm – one of life’s simpler pleasures! They are very good cold and store well in an airtight container for a few days (in our house, they never last long and I think that is the ultimate compliment). These cookies will freeze extremely well also – either rolled into a log and wrapped in cling wrap or frozen as finished cookies and stored, airtight in the freezer.
To buy my book – complete with the cookie recipe, as well as many, many more! – pop on over here.