Chocolate Chunk Cookies (Eggless)
Equipment
Ingredients
Ingredients
All-purpose flour
120 g
Cornflour
10 g
Baking soda
0.25 tsp
Salted butter (browned)
120 g
Brown sugar
55 g
Caster sugar
35 g
Milk
30 ml
Vanilla essence
5 ml
Dark chocolate (60%) (chopped)
150 g
Instructions
Brown the butter
Add salted butter to a saucepan and brown it on low heat until the milk solids start to caramelise and the butter becomes amber in colour and nutty in flavour.
Mix sugars with browned butter
Once cooled, transfer the browned butter to a mixing bowl, add brown sugar and caster sugar, then whisk until the sugars are almost completely dissolved.
Add milk and vanilla
Add milk and vanilla essence to the sugar-butter mixture and whisk to combine.
Sift dry ingredients
Pre-sift the flour, cornstarch and baking soda into a separate bowl.
Combine wet and dry ingredients
Add the dry mixture to the wet mixture and stir only until the flour is just mixed. Do not overmix. Refrigerate the dough for 10 minutes.
Melt chocolate for shards
Melt a portion of the dark chocolate in a microwave-safe bowl.
Create chocolate shards
Pour the melted chocolate onto a tray lined with parchment paper, spread evenly, and refrigerate until completely solid.
Add chocolate chunks to dough
Chop the remaining chocolate into rough chunks (some big, some small) and fold them into the chilled cookie dough. Mix well and refrigerate for at least 15 minutes.
Shape cookie dough balls
Portion the dough into 50g balls. Place each ball on a parchment-lined baking tray and top with extra chocolate chunks. Freeze for 15 minutes before baking.
Bake the cookies
Bake in a pre-heated oven at 175°C for 8-10 minutes until edges are golden.
Cool and finish
Allow cookies to cool completely on the tray, then sprinkle with a little sea salt before serving.
Original recipe
Storage
For longer storage, freeze unbaked dough balls up to 1 month and bake directly from frozen. Dough can mature in the fridge up to 48 hours before baking.
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