This recipe is simple, quick and delicious requiring only a few ingredients to whip up a great tasting cookie. This is my go-to recipe and works every time. These cookies store well and the dough can be frozen, making them last even longer. With a short prep and bake time, these cookies can be in your hands in an instant!

These chewy choc chunk cookies have been adapted from Laura's recipe on her blog JoyFoodSunshine and the original recipe can be found here https://joyfoodsunshine.com/the-most-amazing-choco...

This recipe makes approximately 60 cookies.

Supplies

You will need the following ingredients to make this recipe:

300 grams unsalted butter (softened)
1 cup white sugar
1 1/2 cups brown sugar (packed)
1 Tbs vanilla extract
2 eggs
3 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
400 grams chocolate

Step 1: Collect and Measure Your Ingredients

mise en place - the french term for putting everything in its place.

Before you start cooking it is always best to collect and measure out all of your ingredients. This ensures you have everything you need and that you're ready to go for each step that follows.

Step 2: Preheat the Oven

Preheat the oven to 180°C

This recipe has a short bake time at a high temperature. It is essential to preheat the oven so that it is ready to go once the cookies are rolled. If the oven is not hot enough it will alter the bake time required.

Step 3: Combine the Wet Ingredients

Begin by creaming together the butter, white sugar and brown sugar using the whisk attachment on the stand mixer. Beat the mixture for approximately 5 minutes scraping down the sides with a spatula every 30 seconds. The lighter the mixture the better.

Once the butter and sugar is creamed add the eggs and vanilla. Beat for a further 2 minutes. Make sure to scrape down the sides with a spatula so that everything mixes together well.

The final mixture should be pale and fluffy.

Step 4: Combine Dry Ingredients

Combine the flour, baking powder, baking soda and salt in a bowl. Pour half of the dry mixture in the wet mixture. Change the attachment to a dough hook and begin mixing till the flour is fully combined. Then add the remaining dry mixture. You will notice the dough thicken as you go.

Add al of the chocolate chunks into the mixer. Mix at a low speed for approximately 30 seconds. Any linger and the chunks begin to break down too much.

Step 5: Scooping the Cookies

To roll the cookies use a small ice cream scoop that has a diameter fo 2cm. Fill the scoop and press it against the edge of the bowl to ensure that all the cookies are the same size. Alternatively, you can use a tablespoon to measure out each cookie and roll them into a ball using your hands.

Drop the balls onto the tray, leaving enough room for them to spread. Place 12 cookies per tray.

This recipe makes 60 cookies so there were 5 completely filled trays.

Step 6: Baking the Cookies

Due to the high baking temperature, these cookies only need to be baked for 10 minutes on the middle rack of the oven. You will know when to pull them out as they will begin to brown slightly.

Once the 10 minutes is up, take the cookies out of the oven and let them continue baking on the tray for around 5 minutes. These cookies come out of the oven slightly raw in the center - it is essential to let them continue to cook on the tray. This method is how the chewy center is created.

FUN FACT: The word biscuit is derived from the Latin word bis coctus which means twice baked - most biscuits and cookies are designed to stay on the tray after being taken out of the oven so that the heat from the tray continues to cook them.

You will notice in the photo that the cookies on the back black tray are slightly overcooked. These cookies were baked on the top rack of my oven which is significantly hotter than the middle rack. All the other cookies were baked on the middle rack (two trays at a time) and turned out perfectly - it pays to be patient!