Choc choc chip (chunk) cookies

By Nykke

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ChocChocChip

I have my moments channelling Nigella, sometimes I can cook up a storm of treats and dishes on a weekend. But this year I have been cooking less and less. I think it mostly comes from having to hide everything from Mr Two, otherwise all he would want to eat (if he can see it) would be cakes and cookies. So unfortunately everyone in the house has suffered lately.

But the other day, to celebrate Mr Sixteen’s return to solid food after dental surgery, I made choc chip cookies (and they quickly ended up hidden in the office). As of 15 minutes ago they are all gone, so I thought I should share my recipe with you all. Which also means I have a copy as I tend to change the recipe every time I make them.

The base of the recipe started with a Donna Hay Chocolate Chip Cookie recipe from one of her kid’s annual issues but I’ve always tweaked it a little. This time it was a bit more than usual. Note: these do contain peanuts but you can skip the peanut butter ingredient without it changing the recipe.

Choc choc chip (chunk) cookies

250g unsalted butter, softened
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1 egg yolk
2 heaped tablespoons peanut butter (you can omit this if you like)
2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
250g dark choc chips (or large choc melts if you want a mega choc hit, which I did by accident)

 

Preheat the oven to 180 degrees Celsius or 355 degrees Fahrenheit. Cream the butter and sugar with an electric mixer until pale and creamy. Add vanilla, egg yolk and peanut butter, beat slowly at first, then beat well for one minute. Add flour and cocoa and choc chips until combined.

Scoop out a tablespoon-ish size ball, or use a cookie/ice cream scoop (I can’t make cookies without mine) and roll into balls. Place onto a baking tray lined with baking paper. Gently flatten the balls with your palm or the base of a glass, not too much though unless you like thin crispy cookies. Bake for 10-15 minutes, depending on the thickness of your cookies, until golden around the base. Allow to cool, unless you like eating molten lava. Makes approx 32.

Store in an airtight (child-proof) container. (If I could find a teenager-proof container I would buy one).

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