Double Chocolate-Chunk Cookies Recipe
Giant double chocolate cookies with crisp edges, soft centres and gooey puddles of melted chocolate chunks.
Ingredients
- 240 gm cold butter cut into cubes
- 200 gm brown sugar
- 100 gm caster sugar
- pinch of sea salt
- 2 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 390 gm all-purpose flour
- 90 gm cocoa powder
- 280 gm high quality dark chocolate coarsely cut (try to use chocolate chunks or coarsely-chopped bits of high-quality dark chocolate rather than chocolate chips if you want the gooey effect)
- 210 gm hazelnuts, lightly roasted (optional; place in the oven at 200°C for 10 mins prior to using. Alternatively replace with nuts of choice)
Instructions
- With a hand mixer, whisk together the butter with both sugars, until pale white and fluffy.
- Add the egg and vanilla and whisk until well incorporated.
- Sieve together the salt, flour, cocoa powder and baking soda in a separate mixing bowl.
- Gradually beat in the flour mixture into the batter - don't over-mix as doing so will result in a harder texture.
- Lastly stir in the chocolate and hazelnuts.
- Chill the cookie dough in the refrigerator for 15- 20 minutes. Preheat the oven to 180°C.
- To ensure these double chocolate cookies are indeed gigantic, weigh cookie dough into balls of 120g-180g each and place on a sheet of parchment. Lightly press on top of the dough to smoothen out.
- Bake for 9-11 minutes or until the top is golden brown. Allow to rest for 15-20 minutes, so that they set before taking them off the parchment paper
