Chocolate chunk cookie dough

Chocolate chunk cookie dough

Amazing and delicious chocolate chunk cookies
Amazing and delicious chocolate chunk cookies

CHOCOLATE CHUNK COOKIES 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s raining – we need cheering up!  What better way than to bake some chocolate chunk cookies to have with a cup tea.

I made a huge batch of these and then baked them over a few days. I kept the cookie dough in the fridge. I like them warm ( good times)

 

Pre heat your oven to 190/170 fan/ gas 5

Line 2 or 3 baking trays with parchment

Ingredients:

150g of soft butter, I only had salted to had and it worked well for me.

80g Golden caster sugar

80g caster sugar

1 large free range egg

225g of plain flour

Half a teaspoon of bicarb

200g Dr.Oetker chocolate chunks.

2 teaspoons of limited edition caramel flouring by Dr.Oetker

100g chopped pecans – optional

How to make the cookie dough:

I used my Morphy Richard’s stand mixer but you can do this by hand if you don’t have a mixer.

In a large bowl ( of mixer) beat the rebutter and sugar together

Sift in the bicarb and flour and mix in with the dough hook attachment or a wooden spoon

Add in the Dr.Oetker chocolate chunks / chopped nuts and mix

Allow to rest in the fridge for 30 minutes.

Remove from the fridge and using a teaspoon or tablespoon ( I like monster cookies) shape into mounds and add to the baking tray. Leave at least 2 inches between each cookie as they will spread.

Bake for 8 – 10 minutes or until turning golden at the edges.

Allow to cool slightly so they become firm.

Put the kettle on…..