I’m slightly obsessed with cookies at the moment and these chunky chocolate cookies are making the obsession worse.
When it comes to a sweet treat, you can never go wrong with a cookie. Cookies are quick to make, easily freezable and can be flavoured in many, many different ways. These spicy chilli cookies and these stuffed Creme egg cookies are testament to that.
My favourite type of chocolate cookies are the ones that have a crunchy shell and a gooey, soft centre with chocolate chunks throughout the dough.
Soft centred cookies are best eaten warm, which is a great excuse to start munching these, the moment they leave the oven. However, I’d advise to leave them at least a couple of minutes, if you can, until they’ve cooled slightly, to avoid burning your tongue, that is. This is kitchen advice I dish out, but really need to start following myself! I am guilty of impatience when it comes to testing a cookie batch.
The Secret Ingredient In The Cookie Dough
There are so many recipes for chocolate cookies out there and it can be really hard to pick one. Some contain cocoa powder in the dough, that gives them a deep brown look. Others are thinner, more crispy, with a biscuit like texture. There are cookies containing 2 or 3 types of chocolate. The list goes on and on.
I like to keep my cookie recipes simple, and the base ingredients of most of them, consists of flour, sugar and butter.
But seeing as this is a chocolate cookies, I don’t want just chocolate chunks in a plain cookie dough, I want the chocolate taste in every bite.
So what better way to ensure this, than to melt the milk chocolate and mix it in to the cookie dough mix itself? Adding melted chocolate to cookie dough gives the dough a soft, rich flavour and a smooth texture. Combine that with chunky pieces of melting chocolate and you have yourself a proper chocolate cookie that really deserves it’s name.
With most cookie doughs, the best way to stop them spreading too much is to chill the dough before you bake it. Sometimes, with a stiffer dough, this isn’t always a necessary step, but it does help to give you a thick cookie that holds it’s shape a lot better, than if you were to cook the dough straight from the mixing bowl. Obviously, the longer you chill it for, the stiffer the dough will become, but I suggest that 30 minutes chilling time is ample for this recipe.
The cooling time between adding the hot melted chocolate and the egg is very important. You don’t want to add an egg to hot ingredients as it may begin to cook and scramble the egg when you try to mix your dough. Leave the crumbly mixture to cool down first. It doesn’t need to reach a completely cool temperature but just enough that it isn’t warm enough to cook the egg.
Don’t overmix the dough, once the ingredients have come together with the egg and formed a dough, this is sufficient mixing. We don’t want to build the gluten in the flour, like bread, overmixing cookie dough can change the texture and cookies should remain crumbly and not tough.
Preheating the oven before the cookies go in, helps the gooey centre to remain gooey. You want a quick cooking time, so the oven temperature should have warmed up enough, that you can create a crunchy outer layer to form but still keep the centre soft. Baking cookies at a lower temperature for too long, will dry out the centres and make them crunchy throughout. This can be desirable for some recipes, but not in this case.
You might notice that the cookies are still soft outside upon removal from the oven. Don’t be tempted into thinking that they need longer at this point. My advice is to give them a little time to sit on the baking tray outside of the oven. Cookies and biscuits sometimes tend to leave the oven quite soft. But when exposed to a the cooler environmental temperature, they soon harden up. Don’t try to move them onto a cooling rack before they’ve had a chance to harden slightly, as they may crumble in your hands.
Be sure you leave enough room on the tray between each cookie or you may find you end up with one large baking tray shaped cookie instead of 10, yes I have made that mistake in the past! So spread them out and give them room to grow!
Keep them in an airtight container for 3-4 days.
Yes you can, the easiest method is to freeze the dough in portion sized balls, so you only need to take out as much as you need each time.
Soft Gooey Cookies with Chocolate Chunks
- 200 g Plain Flour
- 1 tsp Baking Powder
- 150 g Light Brown Soft Sugar
- 0.25 tsp Salt
- 50 g Unsalted Butter
- 120 g Milk Chocolate
- 1 tbsp Sunflower Oil
- 1 Egg
- Preheat the oven to 180C (170C fan assisted)
- Mix the flour, baking powder, sugar and salt in a bowl.
- Melt the butter, 60g of the chocolate and oil in a pan over a gentle heat. Add to the flour and mix until crumbly.
- Once the mixture has cooled, add the egg to form a stiff dough.
- Cover the dough and place in the fridge to chill for about 30 minutes.
- Remove from the fridge and divide the dough into 10 balls, roughly weighing 50g each.
- Chop the other 60g of chocolate into large chunks and divide between the portions of dough. Form a ball from the dough, it's ok if some of the chocolate pokes out.
- Place the balls on a lined baking tray with space between them to allow them to spread.
- Cook in the oven for 10 minutes.
- Remove from the oven and allow time for them to set on the baking tray before transferring them to a cooling rack.
Recipe Notes and Guidance
- Don’t omit the chilling time of the dough, it helps to stop the cookies spreading too much when you bake them.
- Leave the mixture to cool before adding the egg so you don’t cook it.
- Preheat your oven well.
- Don’t remove the cookies from the baking tray too soon, otherwise they will crumble.