Giant Flat Chocolate Chunk Cookies
Servings: 8 cookies
These giant flat chocolate chunk cookies are what dreams are made of. Crisp on the outside with a chewy centre, full of chocolate inside.
INGREDIENTS LIST
- 80 g butter (room temperature)
- 100 g caster sugar
- 60 g light brown sugar
- 1 medium egg (50g)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 130 g plain flour (all-purpose)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 120 g dark or milk chocolate (chopped or chips)
Preparation
- Cookie dough: In a bowl, cream the butter, and both the sugars together until light and fluffy. 2-3 minutes approx.
- Add the vanilla, the egg and mix until combined.
- Sift the flour, salt and baking powder into the bowl and mix together to create a smooth dough. Then add your choice of chopped chocolate or chips. I usually reserve a few pieces of chopped chocolate for decorating the tops after removing them from the oven.
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6 and line 2-3 baking trays with baking/parchment paper.
- Shaping: Using a 2 tbsp ice cream scoop or a large spoon, scoop out 8 balls of cookie dough onto your prepared trays. I place 3-4 cookie balls per per tray and slightly push down on the balls to flatten them out.
- Resting the dough: is completely optional and does have some advantages, read the tips section on the blog post for more details. Freezing the dough: At this stage the dough can also be frozen for baking another day.
- Baking: Place the trays on the preheated oven for 10-12 minutes, until browned around the edges. Once baked and while they are still hot I like to decorate the tops of the cookies with a few extra pieces of chopped chocolate and also bang the baking tray on the work top to help flatten out the cookies evenly.
- Let them rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
