Chunky chocolate chip cookies. These cookies are a cross between shortbreads, decadent chocolate chip cookies and heaven. The technique of baking the chilled cookie discs in the cupcake tins restricts the cookies from expanding hence resulting in crispy edges and tender centers. Absolutely heavenly! Try them with vanilla ice-cream.
Chunky Chocolate Chip Cookies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Chunky chocolate chip cookies. These cookies are a cross between shortbreads, decadent chocolate chip cookies and heaven. The technique of baking the chilled cookie discs in the cupcake tins restricts the cookies from expanding hence resulting in crispy edges and tender centers. Absolutely heavenly! Try them with vanilla ice-cream.
INGREDIENTS
- Makes about 24 cookies
- 100g Demerara sugar (or granulated sugar)
- 45g dark brown sugar
- 1 large egg yolk
- 1 tsp salt
- 200g unsalted butter, cut into cubes, at room temperature,
- 1 tsp vanilla extract
- 280g spelt flour, (you can use oat or plain flour)
- 50g dark chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- 50g toasted pecans, roughly chopped
METHOD
- 1)
Preheat the oven at 180C
- 2)
Lightly butter 2 x 12 cupcakes tins.
- 3)
Cream the butter, sugars and salt for 2 minutes until light and fluffy.
- 4)
Scrape the sides, then add the egg yolk and vanilla and beat again for 2 min.
- 5)
Add the flour, beat by pulsing a couple of times, until the flour starts to get incorporated into the buttery mixture.
- 6)
Next add the chopped chocolates, the pecans and beat for a couple of times until everything is mixed in.
- 7)
Finish by mixing everything together using a rubber spatula while scraping the sides and forming a uniform dough.
- 8)
Using cling film, create 2 logs of 6 inch long and 2 inch thickness (approximately) and wrap tightly.
- 9)
Chill for a couple of hours or until firm.
- 10)
Slice into 1/2 inch discs and place in the buttered cupcake tin.
- 11)
Bake in the preheated oven for 20min or until golden on the edges.
- 12)
Cool for 5min on a cooling rack. Using a small spatula or pairing knife, loosen the edges before turning the cookies over onto the rack to cool completely.
- 13)
The cookies can be kept in an airtight container for up to a week.
Notes
(The chilled logs can be kept in the fridge for 3 days before baking. They can also be kept in the freezer for a month if wrapped tightly in double cling film and aluminium foil. Just thaw in the fridge overnight before baking.)