Chocolate Chunk Cookie

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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

Chocolate Chunk Cookie

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0:20 min
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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.

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