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Ingredients
| 225 g g | Butter
Butter (fridge cold and cubed) | ||
| 150 g g | Caster Sugar Caster Sugar | ||
| 150 g g | Light Brown Sugar Light Brown Sugar | ||
| 200 g g | Self-Raising Flour Self-Raising Flour | ||
| 300 g g | Flour
Flour (plain) | ||
| 0,25 | Salt Salt | ||
| 1,5 | Baking Powder Baking Powder | ||
| 100 g g | Pecan Nuts Pecan Nuts | ||
| 500 g g | Chocolates
Chocolate (milk) | ||
| 3 | Eggs
Egg (lightly beaten) |
Add ingredients to existing shopping list or create new one
Create new shopping listChocolate Chunk Cookie
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Method
1.Mix the butter and sugars together. Don’t overmix as you don’t want it to become fluffy or too aerated, just mix enough so the butter breaks up and looses it’s cubed form and mixeswith the sugar.
2. Add the flours, salt, bread soda, baking powder, pecans and chocolate. Mix just enough to combine to create a powdery breadcrumb texture.
3. Mix in the eggs in until just combined.
4. Divide into 10 and freeze for at least an hour. Or store in the fridge until ready to eat, they can be baked from frozen.
5. Heat oven to 180C fan. Arrange the cookies on a large baking tray with parchment paper. Bake for 20 minutes until golden and risen. They should have kept their shape. Allow to cool for a few minutes.
