Chunky Cookies
Chunky chocolate chip cookies, with a soft gooey center (perfectly baked), overflowing with chocolate chunks that melt into every bite.
Ingredients
Yield: Makes about 16
160 g butter
40 g milk powder
80 g whipping cream
1 tbsp instant coffee
240 g brown sugar
240 g white sugar
3 eggs
vanilla
480 g flour
120 g bread flour
1 tbsp of baking powder
1 tsp of baking soda
1/2 tbsp salt
300 g semisweet chocolate
100 g dark chocolate
100 g milk chocolate
sea salt flakes, optional
Method
In a pan, brown the butter by stirring constantly over medium heat until the milk solids have browned.
Add the milk powder and stir until evenly browned.
Add in the cream and instant coffee stirring until combined.
Allow to cool completely before chilling until set.
In a stand mixer or by hand, cream the butter mixture, sugar, and brown sugar until light.
Add the eggs and vanilla and cream until light and fluffy.
Add in the flour, bread flour, baking powder, baking soda, salt, and chocolate.
Once combined, portion the dough into 120 g balls per cookie.
Shape each dough ball into a cone and make light indentations all around the surface using your fingers.
Refrigerate for at least 4 hours. Store in the freezer if it won’t be baked on the same or next day (when baking the frozen cookies, there’s no need to defrost).
In a preheated oven at 230°C/450°F, bake the cookies for 9-10 minutes.
Once out of the oven, gently press down each cookie with the back of a spoon. Sprinkle with sea salt flakes.
Allow to cool before enjoying. Enjoyed best when warm.
