Salted chocolate chunk cookies
Crisp at the edges, soft in the middle, and full of dark chocolate. Best with a quiet moment and a cup of tea.
http://localhost:3000/recipes/chocolate-chunk-cookies
There is something especially good about a still-warm cookie. Chopping a bar of chocolate gives you a mixture of generous chunks and little flecks that melt through the dough.
This small batch makes 12 cookies. The resting time includes 30 minutes for chilling and 10 minutes for cooling.
LET’S MAKE SOMETHING GOOD
Into the kitchen.
The method
Beat the butter and both sugars together for 2–3 minutes until creamy. Beat in the egg and vanilla.
Combine the flour, bicarbonate of soda, and fine salt in another bowl. Fold into the butter mixture, then fold in the chopped chocolate. Cover and chill for 30 minutes.
Heat the oven to 180°C (160°C fan). Line two trays with baking paper. Divide the dough into 12 balls and place six on each tray, leaving plenty of room between them.
Bake for 10–12 minutes until the edges are golden and the centres look just set. Swap the trays halfway if they brown unevenly.
Add a few flakes of sea salt. Leave on the trays for 10 minutes before transferring to a wire rack.
A little kitchen wisdom
One serving is one cookie. Store cooled cookies in an airtight container for up to three days. Oven temperatures vary, so start checking at 10 minutes.
Part of our sample collection. This recipe has not yet been kitchen-tested; photography is illustrative.
