When it comes to comfort food, what’s better than a nice warm cookie just out of the oven? How about a mega choc chip cookie? These cookies are so big that we could only make around four at a time, although you can reduce the dough you put in the oven and make them smaller.
Whatever way you choose to bake these cookies, they taste amazing, so here’s how you make them.
Mega Choc Chip Cookies Recipe
240g plain flour
240g bread flour
1 ¼ teaspoons bicarbonate of soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
300g unsalted butter
280g light brown sugar
230g Demerara sugar
2 large eggs
3 teaspoons natural vanilla extract
180g chocolate buttons (broken into small chunks (though any chocolate will do)
First sift the flours, bicarbonate of soda, baking powder and salt into a bowl and set aside.
Next, in a separate bowl, cream the butter and sugars together until light then add the eggs, one at a time, mixing well in between and then stir in the vanilla. Combine the ingredients from both bowls, mix well and then drop in chocolate pieces and mix without breaking the chocolate.
If you would like to make the cookies straight away then pre-heat the oven to 190c. Next scoop four 100g mounds on to a large tray lined with greaseproof paper, spacing them out well as this will make four pretty big cookies. Sprinkle lightly with sea salt and bake until golden brown but still soft, which takes around 18 to 20 minutes.
Once the cookies are baked, transfer the greaseproof paper onto a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. They are lovely when you eat them warm, but still pretty great cold too.
Of course you could also half the amount scooped to 50g and make eight smaller cookies and even then you’ll still have plenty of mixture left, so once baked you can either make some more cookies or place the remainder of the dough in a plastic bag by simply wrapping it against the dough and refrigerating. You can then use the dough in batches as long as you use it within 72 hours.