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Ultimate Choc-Chunk Cookies

Crispy edges, gooey centres, and just the right amount of chocolate indulgence - these are cookies worth staying in for.
  • Cooking Time | 40 minutes + chilling time
  • Serving Amount | 12 Cookies
  • Difficulty Level | Easy

Ingredients

  • 125g butter, softened
  • 2/3 cup brown sugar, firmly packed
  • 1/3 cup caster sugar
  • 1 large whole egg + 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g Koko Black Dark Chocolate Dotties, chopped
  • 100g Koko Black Milk Chocolate Dotties, chopped (alternatively, use 200g of Dark Chocolate Dotties only, or 200g of Milk Chocolate Dotties only, depending on your preference)


Optional extras:

  • 100g chopped nuts of your choice
  • Flaked sea salt

Method

  1. Line two trays with baking paper.
  2. Using an electric mixer with paddle attachment, mix butter, brown sugar and caster sugar on medium speed until just combined and smooth.
  3. Add egg, egg yolk and vanilla extract, mix on low speed until just combined, be careful not over mix.
  4. Sift in the flour, baking powder and bicarbonate of soda and mix with a wooden spoon until just combined.
  5. Reserve about 1/3 of a cup of chopped chocolate Dotties and set aside. Fold through the remaining chocolate Dotties and nuts if using.
  6. Using a cookie scoop, drop six scoops of mixture on to each tray, allowing plenty of space between each cookie for spreading.
  7. Roll into balls and gently press the reserved pieces of chocolate Dotties into the top of the cookies. Place in refrigerator for one hour.
  8. Preheat oven to 180°C (170°C fan-forced).
  9. Place trays in centre of oven and bake for 12 to 15 minutes until edges are starting to turn golden. Remove from oven and leave to cool on trays for at least 10 minutes before eating. Sprinkle with salt if using.