Double Choc Chunk Cookies
By Chelsea SugarPage views: 7541Extra chocolate chunks combined in a oaty biscuit.
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0 reviews
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Difficulty Easy
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Prep time 5 mins
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Cooking time 12 mins
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Serves
30
125g butter, softened
1¼ cups (275g) Chelsea Raw Caster Sugar
2 large eggs, lightly beaten
1 cup (150g) self raising flour, sifted
1 cup (150g) plain flour, sifted
½ cup (45g) rolled oats
125g dark chocolate, roughly chopped
125g milk chocolate, roughly chopped
2 tbsps Chelsea Raw Caster Sugar (extra)
Preheat oven to 180°C conventional (160°C fan forced). Line two oven trays with baking paper.
Beat butter, Chelsea Raw Caster Sugar and eggs with an electric mixer until combined, do not overbeat.
Stir in sifted flours, oats and chocolate.
Drop rounded tablespoonfuls of mixture about 5cm apart on prepared trays. Flatten slightly. Sprinkle with extra Chelsea Raw Caster Sugar.
Bake for 12-14 minutes or until golden around the edges. Leave cookies on trays for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.
A cookie and a cuppa is a match made in heaven. Dunking the cookie in the tea melts the chocolate giving a delicious chocolatey textural treat.
If you roll the cookie dough thinner before baking, you can use them to make ice cream sandwiches. Simply put a scoop of ice cream between two cookies, drizzle with melted chocolate (if desired) and press together. A delicious and quick dessert.
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