Servings: 20
Calories: 201kcal
Equipment
- 1 large mixing bowl
- Stand Mixer
Ingredients
- 250 g milk chocolate see notes
- 120 g white sugar
- 100 g brown sugar
- 125 g salted butter cold
- 1 egg, XL
- 1 tsp vanilla extract
- 250 g plain flour
- 1 tbsp cornflour
- pinch of salt if using unsalted butter add 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C (355°F) and line 2 x oven trays with baking paper.
- Chop the chocolate into 3/4 to 1 cm chunks and place in the fridge until ready to add later.
- In a large mixing bowl, sift together the flour, cornflour, salt, baking soda and baking powder and set aside.
- Cut the cold butter into cubes (approximately 2cm) and place in the bowl of a stand-mixer along with the white and brown sugars. Using the beater attachment, beat until light in colour and until it forms a thick paste. Do this on low speed to start and then increase to medium speed for 1-2 minutes. Add egg and vanilla and continue to beat on medium speed for 1 minute or until smooth and combined (scrape down the sides half-way through). The mixture might look a little curdled but don’t worry as it doesn’t affect the bake.Add the sifted dry ingredients to the butter mixture and mix together on low speed until just combined, or use a large spoon to do this. Lastly add the cold chocolate chunks and use a spoon to mix these through without breaking up the chocolate. Make sure there is no flour left unmixed at the bottom of the bowl. Refrigerate the dough for at least 30-40 minutes (or overnight)- an important step as this lets the dough chill and firm up which helps the cookies hold their shape better.Remove from the fridge and using a cookie scoop or spoon, scoop out 2 tablespoons of dough (45-50g) and form into rough balls by gently moulding with your fingers - no need to squash or roll them as we don’t want smooth rounds. Place the balls onto the lined oven tray allowing a 7-8cm gap between them to allow for spreading. Place the tray into the preheated oven and bake for 15-20 minutes until lightly golden. Remove from the oven and allow the cookies to cool completely on the oven tray. Repeat with the second tray of cookies (see notes). Enjoy.
Notes
Tips and Tricks For Success:
This is a very easy recipe to make. There are a couple of steps which are really important so please read this before starting.- This recipe is made using milk chocolate which I prefer in these cookies (I have used Cadburys Dairy Milk Chocolate). If you prefer to use dark chocolate I would suggest using 40-50% cocoa content. You could also add 30-50g more sugar to compensate for this.
- Once you have chopped the chocolate into chunks, pop them in the fridge until required so they stay chilled.
- When you beat the egg and vanilla into the butter and sugar mixture, it may curdle a little. This is ok and will not affect the final product.
- I prefer to mix the chocolate chunks in manually using a large spoon so they don’t break up too much.
- One of the most important steps in this recipe is that once the dough is made and the chocolate chunks added, the dough must be refrigerated for 30-40 minutes before shaping. This allows the dough to firm up and get cold which in turn helps the cookies hold their shape and not flatten when baking. The longer you leave them in the fridge the better so I often make these the day before and refrigerate the dough overnight.
- Another important tip is when shaping the cold dough. Try not to handle the dough too much. Use either a cookie scoop or tablespoon to get 2 tablespoons of dough per cookie. I often weigh the dough once I have the first one - 45-50gm per cookie. This will give you 18-21 cookies. You only want to shape the dough into rough balls by using your fingers and pressing them lightly - no rolling or squashing and please do not flatten the cookies with a fork or anything. We don’t want smooth rounds - rough rounds work better in this bake (see photos) and make sure to allow a gap of 7-8cm between each cookie to allow for spreading.
- For presentation, if you like, save a few chunks of chocolate and place them on the top of each round as they will be visible when the cookies are baked.
- Please remember that all ovens can vary slightly with temperatures so check the cookies a little before the 15 minute mark. A just golden colour results in a more chewy cookie and a slightly more golden colour will result in a slightly crispier but still chewy cookie (see photos below).
- When the cookies are removed from the oven they must be left to cool completely on the oven tray to allow them to firm up as they will still be soft when they first come out.
- I prefer to bake each tray of cookies separately for the best results, however if time is an issue you can bake both trays simultaneously at 150°C fan-bake (150°F fan-bake).
- For a gluten-free version - use gluten-free flour and baking powder. When using gluten-free flour there is no need to add any cornflour.
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 168IU | Calcium: 24mg | Iron: 1mg
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