Imported from Instagram

Chocolate Chunk Cookies

Name: Chocolate Chunk Cookies
Prep time: 55 min
Cook time: 13 min
Total time: 128 min
Yield: 12 servings
Cuisine: American
Ingredients: 170 g Plain white flour; 0.5 tsp Baking soda; 100 g Caster sugar (Super fine sugar); 160 g Soft light brown sugar; 115 g Salted butter, melted (If using unsalted butter instead, add 1/2 tsp salt to the batter.); 1 Egg (Or use a flax egg if vegan.); 1 tsp Vanilla bean extract; 80 g Milk chocolate (Chopped; reserve a small amount for topping the dough balls.); 80 g Dark chocolate (Chopped; reserve a small amount for topping the dough balls.); Flaky salt (For finishing)

Recipe by Georgina Davis @georginaelizat · Instagram

Classic cookies made with a mix of milk and dark chocolate, with gooey centers and crisp edges. The dough can be frozen in individual portions so you can bake a few whenever a sweet craving strikes.

12 servings128 minAmerican

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Ingredients

170 g Plain white flour
0.5 tsp Baking soda
100 g Caster sugar (Super fine sugar)
160 g Soft light brown sugar
115 g Salted butter, melted (If using unsalted butter instead, add 1/2 tsp salt to the batter.)
1 Egg (Or use a flax egg if vegan.)
1 tsp Vanilla bean extract
80 g Milk chocolate (Chopped; reserve a small amount for topping the dough balls.)
80 g Dark chocolate (Chopped; reserve a small amount for topping the dough balls.)
Flaky salt (For finishing)

Steps

1
Whisk the caster sugar, brown sugar, and melted butter together until combined.
2
Add the vanilla extract and egg. Whisk until combined and ribbons form, taking care not to over-whisk.
3
Add the flour and baking soda. Fold them into the mixture with a wooden spoon.
4
Chop the milk and dark chocolate. Stir most of the chopped chocolate into the dough, reserving a small amount for the tops of the cookie dough balls.
5
Cover or otherwise place the dough in the refrigerator for 40 minutes to 1 hour, until firm.
6
Use an ice cream scoop to portion the dough into about 12 balls. Toward the end, press dough into the scoop with your hand if needed to help each portion release as a ball.
7
Arrange the dough balls on a tray or plate and freeze until firm, about 1 hour is recommended to help prevent excess spreading during baking.
8
For storage, transfer frozen dough balls to a paper bag and return them to the freezer. Bake from frozen when ready.
9
When ready to bake, preheat the oven to 180°C (360°F). Line a large baking tray with baking paper.
10
Place 2–3 frozen dough balls on the lined tray, leaving plenty of space and not overcrowding it.
11
Press some of the reserved chopped chocolate onto the tops of the dough balls.
12
Bake for 10–13 minutes.
13
If needed, place a bowl over each cookie and circle it around the edges to shape the cookie into a neat circle; this is optional and purely for appearance.
14
Leave the cookies to cool completely so they firm up while keeping a gooey center. Finish with flaky salt and serve.

Notes

The recipe does not specify a separate amount of chocolate to reserve or a freezing duration beyond recommending about 1 hour. Cookies may fall apart if eaten straight from the oven; cool fully before serving. The author describes salted butter as the default; the listed salt alternative applies only if using unsalted butter.