Ingredients
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240g unsalted butter, room temperature
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1 ¼ cups (285g) caster sugar
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½ cup (110g) brown sugar
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2 large eggs, room temperature
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2 tsp Queen Concentrated Vanilla Extract
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2 1/4 cups (340g) plain flour
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3/4 cup (95g) cocoa powder
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2 tbsp corn (24g) flour
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1 1/4 teaspoons bicarbonate of soda
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1 tsp salt
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200g dark cooking chocolate, roughly chopped
Method
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1
Preheat the oven to 170C (fan forced). Line 2 baking trays with baking paper.
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2
Beat butter, sugars and Vanilla Extract together until light and fluffy, about 3-4 minutes. Add eggs and beat for another 2 minutes
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3
Sift together flour, cocoa powder, corn flour, baking soda, and salt. Add to butter mixture and mix until just combined. Fold through chocolate chunks.
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4
Divide the dough into 14 balls (roughly 95-100g each). Place on baking trays and bake 1 tray at a time for 12 - 14 minutes. Allow to cool of baking tray for 3 minutes before transferring to a wire rack to cool completely.
Recipe tip:
If you prefer smaller cookies, this mixture will make 30-34 normal sized cookies and need 6-8 minutes in the oven.
Comments & Reviews
Loved them, it turned more into cake batter instead of cookie dough. Not sure what I did wrong but still turned out yummy
Juliet
very good
Johannes
Yes please
Nola
I have just started to enjoy cooking again and would love as many recipes as possible.
Ken
10/10! I halved the recipe, and divided the dough into 50 gram balls to yield 11 cookies. I used spelt flour and cacao powder to enhance nutrient density + chilled the dough for 2 hours. This is the first time I have incorporated cornflour in a cookie dough making the cookies soft and chewy. Feautred in Queen Winter eBook 2020, pp. 40-41.
Cynthia
10/10! I halved the recipe, and divided the dough into 50 gram balls to yield 11 cookies. I used spelt flour and cacao powder to enhance nutrient density + chilled the dough for 2 hours. This is the first time I have incorporated cornflour in a cookie dough making the cookies soft and chewy. Feautred in Queen Winter eBook 2020, pp. 40-41
Cynthia