Gooey Chocolate Chunk Cookies

Gooey Chocolate Chunk Cookies
When making cookies, I always strive for the perfect texture above anything else - gooey in the middle, crunchy on the outside, with oozy bits in between. The key to this is to ever so slightly underbake them and to use partially melted butter. Here is a nice and easy chunky chocolate cookie recipe for you to try.

makes 12 large cookies

120g/4 oz unsalted butter, cubed
250g/9 oz soft brown sugar
1 egg
2tsp vanilla extract
1tsp salt
230g/9½ oz plain flour
2tbsp cocoa powder
1tsp bicarbonate of soda
150g/5½ oz milk chocolate, chopped
150g/5½ oz plain chocolate, chopped

Preheat the oven to 180ÂșC. Prepare two large baking sheets with baking paper (or use non stick ones).

Put your butter in the microwave for 30 seconds until it is warm and squishy, then mix it together with the sugar in a large mixing bowl.

Beat in the egg and the vanilla extract. Add the flour, cocoa, bicarb & salt then mix until well combined. Stir in 100g of each type of chocolate.

Spoon 6 equal amounts of dough onto each baking sheet making sure to space them well apart (I used an ice cream scoop). Pat the dough down a little then gently press the remaining chunks of chocolate into each cookie.

Bake for 12-14minutes until they just start to go firm and golden around the edges. They should still look uncooked in the centre. Leave to cool a little before transferring onto wire racks. Once cooled, store in an airtight container.

Need cookie baking tips? See my "How to make perfect Chewy Cookies" article for tips on how to make perfect cookies every time and for more yummy cookie recipes.

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