Thriple Choc Chunkies
Thriple Choc Chunkies
Yield: 12 Large Cookies
Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M
Ingredients
- 230g unsalted butter - room temperature
- 220g brown sugar
- 100g caster sugar
- 2 large egg yolks
- 2 eggs
- 2tsp vanilla extract
- 180g ea - 40% dark chocolate (chopped), milk chocolate (chopped), Cadbury Caramilk chips. Add more or less of any of the chocolate types to suit your preference.
- Sea salt flakes - to finish
Dry Ingredients
- 320g plain flour
- 190g cake flour
- 2tsp corn flour
- 1tsp bicarb-soda
- 1tsp baking powder
- 1tsp salt
Instructions
- Whisk together in a medium sized bowl all of the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium-high until smooth and creamy. Add the brown sugar, beat for 1 minute. Add the caster sugar and continue to beat for another 1-2 minutes or until light and creamy. Add vanilla, the 2 eggs and 2 egg yolks - one at a time, beating for 10 seconds between each addition.
- Tip in half of the dry flour mix into the wet ingredients. Beat on a low speed until just mixed. Add the remaining flour and continue to beat on low. Some floury spots are fine, these will mix in when you add the chocolate. Tip in the chocolate and allow the mixer to gently fold them through the dough. 10-15 seconds should do the trick.
- Optional: Let the cookie dough to rest for 1 hour to let the flavours develop. Overnight in the fridge is best. Allow the dough to come back to room temperature before continuing the next steps.
- Pre-heat oven to 180°C and line two large baking trays with baking paper.
- Measure out 12 x 120g dough balls - 6 placed evenly per baking sheet. There's no need to roll or flatted out the dough. Piling up the dough high will allow the cookies to bake with a gorgeous gooey centre.
- Bake each tray one at a time in the middle of the oven for 10-15 minutes. Watch carefully after the 10 minute mark. Cookies are down when the tops are evenly browned and the middles are still quite soft when gently pressed. Remove from the oven and allow to cool on the baking sheet. Repeat with the next tray.
- Serve with a sprinkle of sea salt flakes if desired and when the "chunkies" are still warm.
Notes
- These "chunkies" can be refreshed in the microwave for 10 seconds to bring back that gooey centre a day or two after baking - if they last that long.
- These are quite large cookies so feel free to decrease each dough ball to somewhere within 80g-100g if you don't require such a large size. Keep in mind to also bake them for a lesser amount of time to ensure they don't over bake.
- Store in an airtight container at room temperature.