Imported from Instagram

Chocolate Chunk Cookies

Name: Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 88 min
Yield: 12 servings
Cuisine: American
Ingredients: 170 g Plain flour; 0.5 tsp Baking soda; 100 g Caster sugar (Super fine); 160 g Soft light brown sugar; 115 g Salted butter, melted (If using unsalted butter instead, add 1/2 tsp salt to the batter. Flaky salt for finishing.); 1 Egg (Or use a flax egg); 1 tsp Vanilla bean extract; 80 g Macadamia/hazelnut milk chocolate (Chopped; @ferrerorocheruk); 80 g Dark chocolate (Chopped); Flaky salt (For finishing)

Recipe by Georgina Davis @georginaelizat · Instagram

Flat, gooey-centered cookies made with a mix of macadamia-hazelnut milk chocolate and dark chocolate. Chill the dough before baking, and let the cookies cool fully so they firm up without losing their soft centers.

12 servings88 minAmerican

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Ingredients

170 g Plain flour
0.5 tsp Baking soda
100 g Caster sugar (Super fine)
160 g Soft light brown sugar
115 g Salted butter, melted (If using unsalted butter instead, add 1/2 tsp salt to the batter. Flaky salt for finishing.)
1 Egg (Or use a flax egg)
1 tsp Vanilla bean extract
80 g Macadamia/hazelnut milk chocolate (Chopped; @ferrerorocheruk)
80 g Dark chocolate (Chopped)
Flaky salt (For finishing)

Steps

1
Whisk the caster sugar, brown sugar, and melted salted butter together until combined.
2
Add the vanilla extract and egg (or flax egg). Whisk until combined and ribbons form; do not over-whisk.
3
Fold in the flour and baking soda with a wooden spoon until incorporated.
4
Add the chopped milk and dark chocolate, reserving a small amount to press onto the tops of the dough balls.
5
Refrigerate the dough for 40 minutes to 1 hour, until firm enough to scoop.
6
Use an ice cream scoop to form about 12 dough balls, pressing the dough into the scoop by hand if needed. For storing the dough for later, freeze the balls on a tray or plate; once frozen, transfer them to a paper bag and return them to the freezer. They can also be baked without freezing if baking immediately.
7
When ready to bake, preheat the oven to 180°C/360°F. Line a large baking tray with baking paper and arrange 2–3 dough balls on it, leaving plenty of space and avoiding overcrowding.
8
Press some of the reserved chopped chocolate onto the tops of the dough balls.
9
Bake for 10–13 minutes.
10
Remove from the oven. If needed, place a bowl around each cookie and circle it to help shape the cookie into a round.
11
Leave the cookies to cool fully so they firm up; they will be fragile if eaten hot, though their centers remain gooey.
12
Finish with flaky salt and serve.

Notes

For a batch intended for immediate baking, the source does not specify a separate chilling or baking time for frozen dough. The quantity of flaky salt is not specified.