This week I’m going to tell you about these cookies, and then next week we’ll talk about some raw cocoa ginger protein balls, just to even the score a bit.
These are go-back-for-thirds good, and I can also confirm that baking a batch is an excellent way of masking the smell that woolly jumpers make while they dry.
Recipe after the jump.
the best chocolate chunk cookies
Recipe adapted from Nigella Lawson’s Kitchen. I’ve tried it with and without melting the butter first, and it’s delicious both ways but sandier with unmelted butter. I double the amount below and freeze half.
Makes around 15.
150g unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg yolk
300g plain flour
1/2 tsp bicarbonate of soda
300g milk or dark chocolate, or a mix, according to preference
Preheat the oven to 170°, and line a baking sheet (or two) with non-stick baking parchment.
Melt the butter. When it’s cooled slightly, put it in a large bowl and mix in the two sugars. Add the vanilla extract, egg and egg yolk and mix with an electric beater until the whisks leave trails in the mixture.
Add the flour and bicarbonate of soda and mix in with a sturdy wooden spoon. Roughly chop the chocolate into roughly 1cm chunks and mix with the rest of the ingredients.
Put walnut sized balls of the mixture onto a lined baking tray and bake for 15 minutes until the edges have just started to go golden brown. Leave on a rack to cool for as long as you can manage.