Chocolate Chunk Cookies

These chocolate chunk cookies are soft in the middle, lightly crisp around the edges, and filled with plenty of melty chocolate in every bite. They’re simple to make and come together with basic pantry ingredients, but still feel like a proper bakery-style treat. A little sprinkle of salt on top helps bring out the chocolate flavour even more.

For our recipe, we have used Choco Bliss - Crave Milky Chocolate Compound provided to us by one of our partners, Sosun Fihaara. This melts nicely into the dough while also giving you those little chocolate pockets throughout the cookies.

Yield: 11 cookies

Ingredients:

• 1 ¼ cup sifted flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup softened unsalted butter
• ½ cup brown sugar
• 2 tbsp sugar
• 1 tsp vanilla essence
• 1 egg
• ½ cup Choco Bliss - Crave Milky Chocolate Compound (finely chopped)
• ¼ cup Choco Bliss - Crave Milky Chocolate Compound (chopped into small chunks)
• ¼ tsp salt

Instructions:

1. Line a large baking tray (we used a 11.5 inch by 9.9-inch tray) with baking paper. Set it aside.
2. In a medium bowl, add 1 ¼ cup sifted flour, ¼ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt. Whisk well to combine and set aside.
3. In another large bowl, add ½ cup softened unsalted butter, ½ cup brown sugar, and 2 tbsp sugar. Mix well using a spatula or an electric hand mixer until combined. Then add 1 tsp vanilla essence and 1 egg, and mix again until well combined.
4. Add the dry ingredients into the wet ingredients and fold using a spatula until just combined. Then add ½ cup finely chopped Choco Bliss - Crave Milky Chocolate Compound and mix again.
5. Cover the bowl with food wrap and keep it in the fridge to chill for at least 30 minutes. If you have the time, chilling it for 1 hour will give you even better cookie dough.
6. Take the dough out of the fridge and scoop about 2 tbsp at a time. Roll it lightly in your hands to form a round shape, then flatten it slightly.
7. Arrange the cookies on the prepared baking tray, leaving a little space between each one. Top each cookie with some of the ¼ cup chopped chocolate chunks and a small pinch of salt. Preheat the oven to 180°C for 10 minutes.
8. Bake for about 15 minutes or until the cookies are lightly golden around the edges. Let them sit for at least 15 minutes before serving so they can firm up properly.