Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

There’s nothing more comforting than grabbing a glass of milk (full fat of course) and dunking a really good chocolate chip cookie into it (to be honest, any dunkable cookie will do for me).

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These chocolate chip cookies are loaded with chunks of chocolatey goodness. This is my go-to recipe for choc chip cookies, but I decided to turn up the chocolate volume by adding chunks of white chocolate, hence the name “Double Chunk” cookies. I always use milk chocolate chips, but please feel free to use dark chocolate if you want!

This cookie is a bit of an in-betweener. It’s crispy around the edges and chewy in the middle, which means you can’t only eat 1 of these bad boys at a time (sorry diet!). They’re perfect for dunking into a glass of milk because they absorb all of that milky goodness and don’t get soggy!

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The yummy cookie dough! You can mix it up and add nuts & raisins to it as well.

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Roll level tablespoons of the cookie dough into balls and place at least 3cm apart (otherwise you’ll end up with 1 huge cookie!).

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Hot and fresh straight from the oven.

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I really hope you enjoy these delectable little bites as much as my family does 🙂

Double Chunk Chocolate Chip Cookies

  • Servings: 40
  • Time: 1hr 30mins
  • Difficulty: Easy
  • Print

Double Chunk Chocolate Chip Cookies

Ingredients:

  • 250g butter, softened
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 cups plain flour
  • 1 tsp bicarbonate soda
  • 150g white chocolate, cut into small chunks
  • 200g milk chocolate chips

Directions:

  1. Preheat the oven to 180°C and line baking trays with baking paper.
  2. In a large bowl, cream the butter and sugars together, then add the egg & vanilla and mix well.
  3. Stir in sifted flour and bicarbonate soda, in 2 batches, until a soft dough is formed.
  4. Stir in milk chocolate chips and white chocolate chunks.
  5. Cover bowl with cling-wrap and chill in the refrigerator for 45 mins.
  6. Roll level tablespoons of the cookie dough into balls and place at least 3 cm apart on the trays.
  7. Bake for about 12 min and allow to cool on trays.

 

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