24 hour chocolate chunk cookies
Who isn’t obsessed with chocolate chip cookies?
I have, over the years tested many recipes but this is my ultimate! Based on a NY Times recipe, the large size makes the crisp to chewy ratio perfect. The large chunks of really good chocolate make it rich and delicious but the real magic in this cookie is the waiting game, 24 hours I know!....but it really is worth it. The original recipe recommends 36 hours but I prefer them a little lighter so leave the dough for 24. Experiment yourself to reach your own ultimate flavour, anything between 24-48 hrs is good. The longer you wait the richer the cookie.
Make sure to use a good quality chocolate
- 2 cups (240g) plain flour
- 1 ⅔ cups (240g) bread flour*
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt flakes
- 10 oz (280g) butter
- 1¼ cups (280g) light brown sugar
- 1 cup & 2 tbsp (220g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 200g favourite chocolate broken into chunks
*Don’t substitute plain flour here. Bread flour has more gluten, which makes your cookie chewier!
- 1. Sift flour, baking soda, baking powder, and salt into a bowl.
- 2. In a seperate bowl, cream the butter and sugars for 5 minutes.
- 3. Add eggs, one at a time and mix well.
- 4. Add the vanilla extract.
- 5. Stir in dry ingredients- do not over mix.
- 6. Combine chocolate chunks. You can add any of the flavoured bars if you want to mix things up.
- 7. Measure out 18 x 100g and roll into balls.
- 8. Refrigerate for 24 hours- DONT SKIP THIS STEP!
- 9. When you are ready to bake, pre-heat the oven to 190˚C.
- 10. Line your cookie sheet with baking parchment, and lay cookies out 2” apart.
- 11. Bake for 18 mintues. Allow to cool and enjoy!
Let me know if you make these and how you get on #consideredbyhj
Products used: Mercer Cake Stand3541102 Milk Chocolate3521100 Linen Tea Towel3511109 Cooling Tray3530106