Classic Chocolate Chunk Cookies
These cookies are simple and delicious, with a rich, buttery flavor and melty chocolate chunks in every bite!
Ingredients
● 375g plain flour
● 1 tsp baking powder
● 1 tsp bicarbonate soda
● 2 tsp flaked sea salt (1 tsp for mixture, 1 tsp for sprinkling)
● 225g unsalted butter
● 200g light brown sugar
● 150g caster sugar
● 2 large eggs
● 2 large egg yolks
● 2 tsp vanilla extract
● 350g dark chocolate, roughly chopped (250g for mixture, 100g for top)
Equipment:
Tala Performance Baking Tray 39 x 27cm
Tala Dusty Pink Stoneware Mixing Bowl
Method
1. Whisk together the flour, salt, baking powder and bicarbonate soda and set aside.
2. To brown the butter, place in a pan over a medium heat and cook through the following stages whilst constantly stirring - butter melts and milk solids separate, mixture begins foaming and then milk solids turn brown. Make sure you keep an eye on this as you don’t want it to burn. The mixture should be golden brown and smell nutty. Pour into a bowl and leave to cool for 15 minutes.
3. Combine sugars together and then add the browned butter and whisk.
4. Add in the eggs, whisking between each addition, and mix until everything is incorporated. Then add in the vanilla and mix again.
5. Mix in the dry ingredients (flour etc.) until just combined, there should be a few pockets of flour.Then stir in 300g of the chocolate, again, until just combined.
6. Cover the bowl with cling film and refrigerate for at least 6 hours, up to overnight.
7. Use a cookie scoop to scoop equal balls of dough, weighing roughly 55g, roll into a ball and place on trays lined with baking paper, leaving a good space between each ball. Top each ball with the leftover chocolate and place back into the fridge until ready to bake.
8. Preheat the oven to 180°C.
9. Bake in the preheated oven for 18-20 minutes until slightly golden (turning the tray round halfway if necessary - sometimes my oven runs hot on one side). Remove from the oven and sprinkle with the leftover salt, you might also need to use a large circle cookie scoop to scoot the cookies into a perfect circle.
Leave to cool for 10 or so minutes and then, enjoy!