Chocolate Chunk Cookies
- 300g whole-wheat flour
- 1/2 tsp bicarbonate of soda
- 1/2- 3/4 tsp sea salt
- 180g unsalted butter, melted
- 200g dark brown muscovado sugar
- 100g golden caster sugar
- 1 large egg
- 1 large egg yolk
- 1 vanilla bean, insides scraped
- 150g dark chocolate, coarsely chopped into chunks
- Preheat the oven to 160 degrees C. Line two baking sheets with baking parchment and set aside.
- In a medium bowl sieve the flour, bicarbonate of soda and sea salt together. Stir a few times to distribute the raising agent.
- Whisk together the melted butter with the sugars until creamy, then add the large egg, extra yolk and vanilla innards to the mixture. Whisk again and then add the flour. Continue whisking the mixture for a few minutes to stretch the gluten strands.
- Add the chocolate chips and fold in. The cookie dough should feel almost dry now and look like a solid lump. Make sure the chocolate chunks do not all cluster in one part of the dough.
- Using a ice cream scoop, scoop small chunks of dough on the baking sheets, spacing them about 5 cm apart. To be on the safe side, space them further than 5cm as the cookies have a tendency to merge together while baking.
- Bake on the upper-middle shelf of the oven for 15-18 minutes until the cookies are golden, the sides feel firm to the touch but the centre is still quite soft.
- Cool the cookies on the baking sheets (helps keep their chewy consistency) and then remove with a pallet knife or very flat spatula. Store in a cookie tin.
Notes: Opinion varies on whether to chill the dough first before baking or just spooning it on the baking sheets and baking. I do not usually chill my cookies as there is never the time to do so. If you do decide to cool them, place them in the refrigerator once you have scooped the cookies for about 30 minutes.
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