Mmm....
A delicious giant cookie full of choc chunks with a soft chewy centre...Top Tip: Leave your butter out at room temperature a good couple of hours before starting to bake as then it will be a lot easier to work with
As mentioned before when baking I tend to use American cups sizes that you can get easily from any supermarket
Makes: 12 good sized large cookies or 24 smaller sized cookies
Preparation time: 20 mins
Cooking time: 12-15 mins
Oven temp: Gas mark 4, 180C
What you will need...
1 cup of a good quality butter
1 cup of granulated sugar
1 cup of light brown sugar
2 cups of plain flour
1/2 cup of cocoa powder
1tsp of cream of tarter
1/2 tsp bicarb of soda
1/4 tsp of rock salt
2 large eggs
1 tsp vanilla extract
1/2 cup of dark choc chips
1/2 cup of white choc and milk choc chunks (place around 4-6 squares of each chocolate in a freezer bag and bash with rolling pin to get chunks)
(Other equipment)
Greaseproof paper
Butter for greasing tray and paper
Large baking tray
Electric whisk or food processor
What you will need to do...
- Preheat oven to gas mark 4, 180C
- Grease and double line a large flat baking tray (this is important to do as protects the bottoms of your cookies from burning
- In a bowl cream together butter and sugar with electric whisk for 2 mins using a slow to medium speed
- Add one egg at a time straight into creamed mixture, using the electric whisk after each egg until completely mixed in using a slow to medium speed
- Stir in vanilla essence
- In another bowl measure out all your remaining dry ingredients
- Add the contents of this bowl into your creamed butter sugar mixture and whisk using a medium to fast speed until no trace of dry ingrediants to be seen
- Scoop up with a metal spoon some of the sticky mixture, place into your palms to make a ball the size of about 3/4 of your palm and then drop onto tray
- Slightly press down but not too much
- You may only fit four cookies at a time on your tray as you need to leave lots of room for them to expand out whilst cooking
- Place the tray into the oven and time 12 mins
- Every oven is different so check cookies after 12 mins, you may need to keep rotating the tray to get an even finish, you may need to use trial and error for first few batches to be able to tell how they look for when is the best time to take them out of oven
- Once the cookies look very slightly brown, cracked around the edges you can take them out of oven, It is normal for them to still look uncooked in the middle
- Wait 1-2 mins once taking them out of oven before getting a spatula/fish slice underneath cookie to place on cooling tray
- If when trying to lift of it still feels too uncooked, just pat back together and place in oven for another minute of two
- Once on cooling tray cookies will soon start to harden but should stay with a soft chewy centre
- Optionally you may wish to melt some chocolate and spoon onto top of cookies for a fully chocolate loaded treat!
