Best Ever White and Dark Chocolate Chunk Cookies

Is there anything much more indulgent than still meltingly warm chocolate cookies out of the oven? I think not

In these stressful times it is essential to have a few treats to help keep our spirits up…. Chocolate chip cookies are personally one of my absolute favourites. They have to be sweet, soft and indulgent. But if, like me, you have zero self control when it comes to consuming freshly baked goods you might find this this recipe really useful as you can make the cookie dough and freeze it in ready to bake individual rounds, as and when you fancy a treat. Handy… I know that I could easily devour a few of these in one sitting 🙂 Too easy to do when you are at home all day…

I used chocolate chunks rather than chips as I only had chocolate bars in rather than chips…but I think they taste better for it. For me these are the best cookies I have had in a long time. A real treat 🙂

Ingredients (makes approx 12-14 cookies):

  • 175 g caster sugar
  • 300 g plain flour
  • 6 g baking powder
  • 175 g very soft butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract if you have it.
  • 1 egg
  • 150 g dark chocolate
  • 150 g white chocolate

Method:

1. Bash up your chocolate bars to smash into chunks. you could do it in the food processor, but I prefer to put them in a freezer bag and whack them hard with a rolling pin or something heavy. Can be therapeutic too at times 😉

2. Cream butter and sugar until soft and fluffy with a fork in a big bowl. Add the beaten egg, vanilla extract or essence, then the sifted baking powder and flour bit by bit. It will get quite stiff at this point so you’ll have to get your hands in until you get a smooth dough like consistency.

3. Add in the chocolate pieces and make into a sausage shape. Put in fridge for firm up for at least 30 minutes.

4. Cut into slices about 2 cm thick. At this point you can either bake these on a tray covered with greaseproof paper spaced well apart as they do spread a bit. Bake in oven 170°C 12-15 minutes. They will be ready when very slightly golden at the edges but will be very soft on first coming out of the oven. Place on a grid and they will harden up slightly as they cool.

5. Or you can slice up the dough to freeze. I like wrapping up each round individually in greaseproof and put them in a box in the freezer, so they’re ready to just unwrap and place on baking tray to bake from frozen.

6. From frozen they will take 16-18 minutes at 170 °C.

Hope you enjoy! Leave me a comment if you give them a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

2 thoughts on “Best Ever White and Dark Chocolate Chunk Cookies

  1. I made with muscavado sugar (no caster in house) and didn’t have the patience to chill dough for half an hour so they were v squidgy but still delicious!! The ones I tried that Laura gave me that had been frozen and presumably made with caster sugar had a firmer texture almost halfway between cookie and shortbread. Depends on personal preference but I would take the time to properly chill or freeze the dough in future. 😀

    Liked by 1 person

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