The quest for a perfect double chocolate chunk cookie ends here. Seriously. Look no further because these are the most beautiful, soft, chewy and delicious cookies you will find. Shop bought cookies will never live up to these little beauties and I know that’s high praise, but just try them and you’ll understand. The secret with these is to not over bake them. Don’t be afraid of little wobble, as soon as they start to crack slightly take them out of the oven and they’ll sink into heavenly chocolatey morsels.
Double Chocolate Chunk Cookies
You’ll need two baking sheets lined with baking paper or silicone sheets
100g soft baking spread (or butter/margarine)
180g light brown sugar
1 tsp vanilla extract
165g plain flour
Pinch of salt
½ tsp baking powder
½ tsp bicarbonate of soda
30g cocoa powder
100g dark chocolate chunks
- Preheat your oven to 210°C/190°C fan/Gas Mark 6 and line your baking sheets.
- Beat together the butter and sugar until well mixed with an electric hand mixer or wooden spoon. Note: Stand mixers tend to be a little over exuberant for this bake – you’re not after a light and fluffy cookie this time.
- Add the egg and vanilla and mix again.
- Add the flour, salt, baking powder, bicarbonate of soda and cocoa powder and mix – carefully if you’re using an electric mixer!
- Add the chocolate chunks and mix with a spoon to incorporate. The chunks will get stuck in an electric mixer, best to use a spoon or spatula.
- Divide into 12 portions using an ice cream scoop to ensure they are equally sized and press down with a fork.
- Bake for 10-12 minutes – definitely check after 10! I never bake mine longer than 10 minutes. They should just be starting to crack and look for that wobble I was talking about.
- Cool on the trays for five minutes and transfer to cooling racks.
- Best eaten hot!