Lifestyle · Recipe

Chocolate Chunk Cookies Chunkier Than Me

“Isn’t she not a thing of beauty? Don’t you just want to not eat her so you can just sit and admire her? She does look as good as she tastes…”

Ok, enough objectifying the cookie. She’s cute, we get it. But, seriously, look how cute she is. I can’t believe I was actually able to make something as gorgeous as this with my own hands! She’s crumbly and gooey and breaks apart so pretty! I’m not claiming this recipe as my own, because it’s not, but it has become my go-to cookie recipe that I make nearly every week, and I need somewhere to keep the recipe so I don’t have to go hunting through Instagram highlights or my screenshots every time just to find it.

I saw these on Lauren Arthur’s Instagram shortly after I started following her, and knew I had to try them that night. I mean, how could I not? Look at them!

I stayed up ’til 10pm just to try these, throwing my whole med schedule off for the night, but I couldn’t really give two shits – these were worth it!

I also learnt the most amazing trick! Easiest way to keep your cookie chunky and thick without having to complicate the recipe? Cook them straight from frozen. Yeah, you read that right – frozen! It’s been a total game changer.

Forgot to say earlier, happy hump day! It’s the middle of the week and you’re still kicking – good job! To give yourself a little mid-week pick-me-up, why don’t you give baking these guys a go? They literally take 15-20 minutes to prepare, an hour to chill (plenty of time for a drink or four, or a nice bath, up to you), and then 15 minutes to bake! Easy! I especially need these right now as The Last of Us: Part 2 just released and I’m an emotional wreck. I’m comforting eating, ok? Don’t judge me.


INGREDIENTS

  • 125g softened unsalted butter
  • 100g soft light brown sugar
  • 75g caster sugar
  • 1 medium egg
  • 300g plain white flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp of salt
  • 150g roughly chopped white chocolate (I like to use Milky Bar for this)
  • 200g roughly chopped milk chocolate (Cadbury’s is best)

METHOD

  1. Line a baking tray with greaseproof paper and set to one side.
  2. Cream together the butter and both sugars in a large bowl. You can use a wooden spoon if you want, but an electric whisk works better (and your arms don’t hurt after!)
  3. Crack the egg in and mix until totally combined, and the mixture’s wet.
  4. Throw in all the flour, salt, and bicarbonate of soda, and mix until combined. If you’re using an electric whisk, alternate between a medium and high speed, and don’t push the whisks into the mixture too hard. You’ll find the mixture comes together in tiny pieces – that’s ok. Mix until the dough is soft and a light brown colour.
  5. Roughly chop up your chocolate. If you’re using Cadbury’s, you want the chunks to be about half the size of how they’re blocked already, and you want about the same for the white chocolate.
  6. Dump all the chocolate into your dough and combine with your hands, making sure the chunks are distributed evenly throughout.
  7. Pull small handfuls out of the dough and squeeze together to form balls. They should be just smaller than a tennis ball, and place on your lined tray, leaving room in-between each. You should end up with about 8 or 9 in total.
  8. Place your filled tray flat in the freezer and leave to set for an hour.
  9. If you’re not in the mood to wait any longer, preheat your oven to 180 degrees (fan), and pop one (or four) of your dough balls in on a newly-lined tray, and bake for 15 minutes. If you have better self-control than me, you can put all the set dough balls into a freezer bag and leave them in there, ready for whenever you need a sugar fix.
  10. Once your cookie is out of the oven, leave it alone! It’s going to be super hard to do that, but you need to let the residual heat continue to cook the dough, and then let it cool down enough so you can actually eat it. You only need to hold off for about 10-15 minutes, so that’s not too bad.
  11. Before you dig in, make sure you break the cookie straight down the middle and enjoy the Insta-worthy melty chocolate that oozes out.
  12. Then dig in. Enjoy!

Aren’t you glad that me trying to make my baking life easier has changed yours for the better? I honestly think it’s impossible to be dissatisfied with these cookies. My favourite way to enjoy them at the minute is in the morning, with a freshly brewed iced coffee, just after my daily morning work meeting. It’s just a cute lil way to start my day.

I’d love to see if any of you guys give this recipe a go, so don’t forget to tag me on Instagram (@heybooblog) and use my hashtag #boosgotyou so I can see, and also tag Lauren Arthurs, the creative god behind these sweet treats!

Talk to you later,

Boo x

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