NYC Bakery Style Choc Chunk Cookies, Makes 8
Packed full of Whittaker's dark chocolate, these giant NYC bakery-style cookies are decadent and delicious! A perfect recipe to whip up over the weekend.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Choc Chunk Cookies
- 125 g butter ^ diced 1cm
- 100 g brown sugar
- 70 g caster sugar
- 1 egg ^
- 1 tsp vanilla extract ^
- 300 g flour
- 1½ tsp baking powder ^
- ½ tsp baking soda ^
- ½ tsp salt ^
- 200 g dark chocolate roughly chopped
- 1 Tbsp flaky salt ^ (optional)
Pantry Staples ^
Instructions
- Preheat oven to 170°C fan bake (do not use bake).
- Dice butter and add to a clean, dry bowl (or bowl of your stand mixer) with both measures of sugar and use electric beaters to whisk on medium speed until light and creamy, 3-4 mins. Add egg and vanilla extract and mix well, until combined. Add flour, baking powder, baking soda and salt measure and mix again, until just combined and a dough has formed.
- Roughly chop chocolate into chunks (do not make them too small) and mix into cookie dough. Be sure not to overmix as this can affect the texture of the cookie. Divide dough into 8 even pieces (or 16 if you want smaller cookies) and roll into balls. Place dough in the fridge for at least 30 minutes, or overnight.
- Place balls on a lined oven tray, leaving about 5cm between cookies. Lightly press down on the top to flatten slightly. Bake cookies for 15-18 minutes, until slightly golden. Sprinkle with sea salt flakes to finish (if using).
- Once baked, allow cookies to cool on tray for at least 30 minutes until set, before devouring!
