Baking & Desserts
Chocolate Chunk Cookies
Prep 15 mins. /Cook 18 mins.
Makes 14
Easy
Chocolate Chunk Cookies
Method
White Cookies with Dark Chocolate Chunks
- Preheat oven 180C (fan-forced). Line three oven trays with baking paper.
- Place butter, sugars and vanilla in a large bowl and beat with a hand-held electric mixer or use a stand mixer. Beat until pale and creamy. Add egg and beat until combined.
- Add sifted flour, baking powder and bicarb to butter mixture and stir with a firm rubber spatula until combined and beginning to form a stiff dough. Use your hand to squeeze mixture into a sticky dough.
- Add chocolate and mix into dough with your hand.
- Use an ice cream scoop (see tip) to scoop mixture and place 6 cm apart onto prepared trays. Press dough down until 5cm in diameter. Refrigerate for 15 minutes until firm.
- Cook for 15 - 18 mins until lightly golden, swapping trays around halfway. Stand on trays for 15 minutes before transferring to a wire rack to cool.
To make Dark Cookies with White Chocolate Chunks
- Make up to end of step 3. Sift 2 tbsps cocoa over dough and mix with your hand until combined evenly. Add 200g chopped white chocolate. Mix with your hand to incorporate into dough. Continue from step 5.
More Tips
- If you don’t have an ice cream scoop, use 2 heaped tablespoons of dough and roll into balls and put onto trays. Flatten and bake as above.
IN THIS RECIPE
Salt Reduced* Butter
Western Star Salt Reduced retains all the full creamy taste of classic Western Star butter but with just half the salt. Ideal for those who love the flavour of butter but prefer less salt in their diet. Expertly crafted from two natural ingredients, cream and salt.* Contains on average 45% less sodium than Western Star Original Butter, which contains 640 mg per 100g.
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.