Chocolate Chunk Cookies

Nellie Kerrison

29 June 2018

Recipes, Sweets, Baking, Vegetarian

Chocolate Chunk Cookies

These delicious chocolate chunk cookies are from the first Relish Mama cookbook.

Over the years, they have won many hearts and they have a cult-like following.

You may well note, that I have changed the name of these little darlings.

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.

Although they are super simple to make, the quality of the chocolate does make a huge impact on the end result.

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 also shared a little while back on both our Instagram page & here on the Blog.

Don’t forget to rate the recipe, if you’d be so kind, below. Just click on the stars to do so.

Nellie

X

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Easy Peasy’ Chocolate Chunk Cookies

These delicious cookies are from the first Relish Mama cookbook. Over the years, they have won many hearts and they have a cult-like-following. Although they are super simple to make, the quality of the chocolate does make a huge impact on the end result. I use Lindt or Callebaut chocolate for these. I hope you adore them as much as we do at home. Nellie xx

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Course: Dessert, Snack, Cookie

Cuisine: Universal

Prep Time: 10

Cook Time: 10

Servings: cookies

Calories: 2829kcal

Author: Nellie Kerrison | Relish Mama

Cost: $10

Equipment

1 Stand mixer or electric mixer
1 Cooking bowl
1 Spatula
2 Baking trays
Baking paper

Ingredients

125 g unsalted butter
100 g brown sugar
75 g caster sugar
1 free range egg at room temperature
1 teaspoon of vanilla extract or vanilla paste
150 g plain flour
½ teaspoon baking powder
120 g good-quality dark chocolate chopped into chunks
Pinch of salt

Instructions

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.

Notes

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.