Mix the dry and wet ingredients separately.
Chocolate Chunk Cookies
What is the definition of THE perfect cookie? There is almost certainly no right or wrong answer because there is a cookie for every mood and occasion and all cookies are special! Some people prefer their cookies on the dense side, thick and cakey. Whilst others call for a thin, crisp cookie with a snap. Then there’s the ooey gooey kind that feels like you’ve just consumed a month’s worth of calories.
This recipe is one of my absolute favourite cookie recipes when I’m in the mood for something chewy, gooey and utterly indulgent! These cookies taste epic! You won’t regret trying them - I promise!
Combine and then add chocolate chunks
Scoop chilled dough onto lined baking paper
Smooth balls of dough
Bake until just set
- 20 Cookies
- Prep time: 30 Minutes|Cook time: 10 Minutes|Total time: 40 Minutes
- Melt butter in a saucepan then set aside to cool for a few minutes. Whisk in egg and egg yolk, sugars and vanilla extract.
- Stir in flour and chopped chocolate and combine just until no traces of flour remain and chocolate is evenly distributed. Place the dough into the fridge to chill for AT LEAST 2 hours or up to 48 hours.
- Pre- heat oven to 175 C (350 F). Using an ice cream scoop, scoop chilled dough onto a lined baking tray ensuring at least 2-3 inches apart as they will spread during baking. Roll the balls to ensure a nice round shape - they don’t have to be perfect!
- Bake for 8-12 minutes until the edges start to turn golden and the cookies start to set. Remove from the oven and leave to cool on the tray where they will continue to cook until set but slightly gooey in the middle. Enjoy!
- Chilling the dough will prevent the cookies from spreading too much so it’s well-worth the patience!
- You can adjust how gooey you like the cookies by baking for a bit longer or a little shorter!
- You can use chocolate chips or chunks instead of chopped chocolate.