Crunchy Outside, Gooey Centre Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
soft light brown sugar (soft)
200 g
caster sugar
100 g
butter (soft)
225 g
eggs (free range)
2 pcs
self-raising flour
360 g
bicarbonate of soda
1 tsp
salt
0 pinch
Cadbury's Dairy Milk chocolate (chopped)
350 g
hazelnuts (chopped)
100 g
Instructions
Cream butter and sugars
Mix the two sugars and soft butter in a large bowl for 5-10 minutes with an electric mixer until fluffy and pale in colour.
Add eggs
Beat in the eggs one at a time until fully combined.
Add dry ingredients
Sieve the flour, bicarbonate of soda and salt, add to the cookie mixture and mix until combined without over-beating.
Add chocolate and nuts
Add the chopped chocolate and chopped hazelnuts, combine with a wooden spoon without over-mixing.
Form cookie dough balls
Spoon the mixture onto a plate making 12 balls, each around 100g. Do not push them down or shape them.
Freeze cookie dough
Put the cookie dough balls in the freezer for a minimum of one hour, or overnight for best results.
Preheat oven
Preheat oven to 180°C (fan-assisted) or 190°C (conventional).
Prepare baking tray
Place frozen cookie dough balls onto a baking sheet lined with tin foil, at least 1.5 inches apart.
Bake cookies
Bake for 12-14 minutes at 180°C (fan-assisted) or 190°C (conventional).
Rest cookies
Remove from oven and rest on baking tray for 15 minutes. They will set as they cool while keeping a gooey centre.
Original recipe
Storage
Store in airtight container. Frozen cookie dough balls can be baked straight from frozen - add 2 minutes to baking time.
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