Cookies with chocolate chunks

These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.

Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!

You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.

Ingredients:

125g stork or butter

175g caster sugar

50g soft brown sugar

1/2 tsp vanilla

1 egg

225g self raising flour

60 – 150g dark and white chocolate chunks (amount/type is your choice)

Method:

Set the oven to 180°C (fan)

1. Mix the stork/butter, caster sugar and brown sugar together.

2. Add the egg and vanilla and mix.

3. Add the flour and mix with a spoon until a dough has formed.

4. Stir in the chocolate chunks.

5. Make into 12 equal (ish) sized balls.

6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.

Best eaten warm and delicious with ice cream. Will keep for a few days covered up.

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Simple and delicious chocolate cookies recipe

This recipe creates the most delicious, soft in the middle chocolate cookies. I have tweaked the recipe over many years and it’s my ‘go to’ recipe for a satisfying treat.

Very quick to make and cook, these cookies can be ready to eat in 20 minutes. They are best eaten still warm (although they keep beautifully for a couple of days).

Here’s what you need to make 12 cookies.

Ingredients:

210g self raising flour

225g caster sugar

15g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and cocoa powder and stir until a dough forms.

4. Add the chocolate chunks and stir again. (The amount is up to you! I use 60g as my family like less chunks. If you like lots of choc chunks add more like 150g.)

5. Make 12 equal(ish) sized balls and put onto the trays. Give them space as they will spread when cooking.

6. Cook for approx 10mins.

7. Take out the oven and allow to cool for a few mins and firm up a little. Best eaten warm! But delicious for a few days.

If you give the cookies a try please let me know what you think.

I have several variations on this recipe for different flavoured cookies which I will share soon.