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Chocolate Chunk Cookies

Chocolate Chunk Cookies

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Prep Time 10 minutes
Cook Time 7 minutes

Ingredients
  

  • 200 g Unsalted softened butter chopped into small pieces
  • 300 g Soft brown sugar (you can use like or dark brown sugar)
  • 300 g Self raising flour
  • 80 g Cocoa (stronger the better for taste)
  • 1 tsp baking powder
  • 2 large eggs at room temperature
  • 30 g Milled mixed seeds – this is optional but adds extra nutrients

Instructions
 

  • Line a baking tray with baking parchment or a silicone mat to stop it sticking
    Heat your oven to 160 degrees (fan) as you start.
    Add the brown sugar and softened butter into a mixing bowl and mix / beat for a few minutes.
  • Add the first egg and give it a really good mix, then add the second egg and mix again making sure it's thoroughly combined.
  • Now it’s time for the flour, cocoa powder and baking powder. Sieve these together over a separate bowl. to remove any lumps. Add this to the mixture, along with the milled mixed seeds and mix slowly to stop you getting coated in flour. Mix until everything is combined.
  • We are now going to divide these into balls and to ensure that they bake at the same time I’d suggest getting a chopping board to lay the balls out onto. We are aiming for 35g per cookie ball and I'd recommend using the weighing scales and a couple of dessert spoons.
  • Scoop up a dessert spoonful of mixture and place it on the scales, weighing 35g at a time, so you may need to add or take away from the cookie ball. When you have 35g place it on a board at the side and repeat this until you have used up all of your mixture.
  • When this is complete we are going to roll the balls in our hands to get a round ball shape.  Then finally place chocolate chunks on the top of each cookie ball.
  • Place 6 – 8 cookie balls onto a lined baking tray and make sure you space them out because they will spread quite a bit.
    Place this in the oven for 15 minutes (at 160 degrees fan oven). 
  • Place the remaining cookie balls in an airtight container and store in the fridge until you want to bake them. 
  • When the 15 minutes is up take them out of the oven and put the baking tray on a cooling rack for at least 10 minutes, don’t try to lift the cookies straight off the tray as they will still be really soft and will break. Once cooled tuck in and enjoy!
  • These are definitely at their best on the day you make them but this mixture keeps well in the fridge for at least 7 days.

Notes

If you want extra help making these I have created a step by step tutorial to watch on YouTube.  To watch the tutorial click the link below:
https://youtu.be/PLzuGCRevDI
Keyword cookies, Easy

Chocolate Chunk Cookies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes

Ingredients
  

  • 200 g Unsalted softened butter chopped into small pieces
  • 300 g Soft brown sugar (you can use like or dark brown sugar)
  • 300 g Self raising flour
  • 80 g Cocoa (stronger the better for taste)
  • 1 tsp baking powder
  • 2 large eggs at room temperature
  • 30 g Milled mixed seeds – this is optional but adds extra nutrients

Instructions
 

  • Line a baking tray with baking parchment or a silicone mat to stop it sticking
    Heat your oven to 160 degrees (fan) as you start.
    Add the brown sugar and softened butter into a mixing bowl and mix / beat for a few minutes.
  • Add the first egg and give it a really good mix, then add the second egg and mix again making sure it's thoroughly combined.
  • Now it’s time for the flour, cocoa powder and baking powder. Sieve these together over a separate bowl. to remove any lumps. Add this to the mixture, along with the milled mixed seeds and mix slowly to stop you getting coated in flour. Mix until everything is combined.
  • We are now going to divide these into balls and to ensure that they bake at the same time I’d suggest getting a chopping board to lay the balls out onto. We are aiming for 35g per cookie ball and I'd recommend using the weighing scales and a couple of dessert spoons.
  • Scoop up a dessert spoonful of mixture and place it on the scales, weighing 35g at a time, so you may need to add or take away from the cookie ball. When you have 35g place it on a board at the side and repeat this until you have used up all of your mixture.
  • When this is complete we are going to roll the balls in our hands to get a round ball shape.  Then finally place chocolate chunks on the top of each cookie ball.
  • Place 6 – 8 cookie balls onto a lined baking tray and make sure you space them out because they will spread quite a bit.
    Place this in the oven for 15 minutes (at 160 degrees fan oven). 
  • Place the remaining cookie balls in an airtight container and store in the fridge until you want to bake them. 
  • When the 15 minutes is up take them out of the oven and put the baking tray on a cooling rack for at least 10 minutes, don’t try to lift the cookies straight off the tray as they will still be really soft and will break. Once cooled tuck in and enjoy!
  • These are definitely at their best on the day you make them but this mixture keeps well in the fridge for at least 7 days.

Notes

If you want extra help making these I have created a step by step tutorial to watch on YouTube.  To watch the tutorial click the link below:
https://youtu.be/PLzuGCRevDI
Keyword cookies, Easy

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