Chocolate Chunk Cookies

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 150 g Lescure Unsalted Butter
  • 1.5 cups La Perruche Cassonade
  • 1 large Kangaroo Island Eggs, available in all stores
  • 1 tsp Nielsen Massey vanilla bean paste
  • 1 cup Self Raising Flour
  • ½ cup Strong Plain Flour, ‘000’ type
  • ½ tsp Baking Powder
  • 70 g Valrhona Caraibe 66%, chopped roughly
  • 70 g Valrhona Jivara 40%, chopped roughly
  • Tasman Sea Salt, to sprinkle

Method

  1. Preheat oven to 180C, pre-line a large tray with baking paper & set aside
  2. Melt butter for 45 seconds in the microwave in a large heat proof bowl, until all the butter is melted
  3. Add the cassonade sugar to the bowl and mix until combined
  4. Whisk the egg and vanilla bean paste into the sugar & butter mixture
  5. Sift both self raising, plain flour and baking soda, into the mixing bowl
  6. Add all the chopped chocolate into the bowl and mix until the dough comes together
  7. Using an icecream scoop, (scoop) mixture onto prelined baking tray
  8. Bake cookies in batches or use a second baking tray if preferable, to bake more than one batch at a time
  9. Be careful not to overcrowd mixture as cookies will spread out during baking
  10. Bake each batch in the oven for 12 mins and rest on a wire tray until cool, repeat until all the mixture has been used
  11. Serve warm with a shot of espresso, or a glass of cold milk

Buy the Ingredients