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
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…..