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It’s hard to beat a good, old-fashioned chocolate chunk cookie. These beauties are packed with a mixture of dark and creamy milk chocolate, making them a chocolate-lover’s dream. When they come out of the oven you sprinkle them with flaky sea salt, which might sound odd, but trust me when I tell you it takes these cookies to another level.
230 grams unsalted butter, at room temperature
100 grams dark muscovado sugar*
100 grams light muscovado sugar
100 grams sugar
1 free-range egg
1 teaspoon vanilla bean paste or vanilla extract
300 grams plain flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
250 grams 70% cacao dark chocolate, roughly chopped
100 grams 33% milk chocolate, roughly chopped
flaky sea salt for finishing (not table salt)
Stand mixer with paddle attachment
2 tablespoon measure ice-cream/cookie scoop
*the muscovado sugars can easily be switched out for equal amounts of soft brown sugar
Prep time: 20 minutes (plus 1 hour resting)
Cooking time: 13 minutes
Line a large baking tray with baking paper.
Place the softened butter and sugars in the bowl of the mixer and beat on a high speed for 4-5 minutes until pale and fluffy. Add the egg and vanilla and beat until combined.
Sift together the flour, baking soda, baking powder and salt, then add gradually into the mixer, mixing until combined.
Add the chopped chocolate and mix thoroughly. (You may need to use a wooden spoon or stiff spatula for this, as it can be a bit much for the mixer.)
Scoop out balls of mixture (around 2 tablespoons each) and place them close together on the lined tray until all the mixture is used up. It should make 20-22 balls.
Refrigerate for at least 1 hour, or overnight. This lets the dough rest and the flour hydrate, which gives the finished cookies a more caramel flavour.
When you’re ready to bake, preheat your oven to 180°C bake.
Space 8 balls evenly on a baking tray lined with non-stick paper and bake for 12-13 minutes until golden, then remove and sprinkle immediately with a little flaky sea salt.
Allow them to cool to room temperature before serving.
TIP – I like to freeze some of the rested dough balls in freezer-proof bags to save them for a delicious treat on a rainy day. You can bake them from frozen, just allow a minute or two longer in the baking time.