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Choc chunk cookies
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170g dark brown soft sugar
130g caster sugar
2 British Blacktail Free Range Large Eggs
2 British Blacktail Free Range Large Eggs, yolks
½ tsp sea salt flakes
150g 72% Belgian dark chocolate, roughly chopped
100g Belgian milk chocolate, roughly chopped
300g plain flour
1. Preheat the oven to 170ºC, gas mark 3. Place the butter into a saucepan and melt gently over a low heat until nut-brown in colour. Remove from the heat, pour into a bowl and leave to cool.
2. When the butter is cool, add both sugars, the whole eggs, yolks and salt. Whisk for about 3-5 minutes, or until pale and thickened. Add the chocolate and mix with a wooden spoon.
3. Fold in the flour and stir gently to make a ball of dough, being careful not to overmix. Wrap and chill
in the fridge for 1 hour.
4. Remove from the fridge and set aside. Line 2 large baking trays with baking parchment. Divide the dough into 10 balls and place onto the prepared trays with plenty of space between them. Bake for 10-12 minutes, until just firm at the edges and a little soft in the centre. Leave to cool completely before removing from the trays.
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