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Soft and Chewy Chocolate Chunk Cookies
- Preparation and cooking time
- Makes 20
You will LOVE this homemade version of a Millie’s Cookie, because they’re soft, chewy and packed full of delicious brown sugar and chocolate flavour. Even better, they’re super easy to make and throw together in just a few minutes, and you can use whatever your favourite type of chocolate/whatever you have on hand to stuff inside them. I also adapted the original recipe to cut down on the amount of sugar – but don’t worry, these cookies are still plenty sweet – just not to sweet. Calories: 266 Fat: 13g Protein: 3g Carbs: 35g
- 250g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 170g unsalted butter, melted
- 150g dark brown/muscavado sugar
- 50g light brown muscavado sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 2 eggs
- 350g chocolate chips or chunks
- STEP 1First, preheat your oven to 170C/gas mark 3/350F and grease three large cookie trays
- STEP 2Weigh out your flour, and whisk together in a large bowl with the salt and bicarbonate of soda. Set aside. In a smaller bowl, melt the butter in the microwave until completely liquid, and then remove and stir in the sugars. Beat until well blended and resembling a toffee mixture.
- STEP 3Beat in the two eggs and vanilla into the butter sugar mix, and then pour everything into the larger bowl with the flour. Mix until just blended, then add your chocolate chips/chunks and incorporate with a wooden spoon. You can also leave the chips out for vanilla cookies, or add the extras of your choice.
- STEP 4Using a tablespoon, dollop heaped tablespoons worth (about two if you want very large cookies, or one tablespoon full for smaller cookies). Leave plenty of room - at least three inches between cookies. Sprinkle a little sea salt onto each cookie and pop into the oven until very slightly browned, about 10-17 minutes depending on oven shelf. Take them out of the oven at this point although they might not look done, but they will firm up once they cool.