Choc Chunk Cookies 🍪 Ingredients (8 cookies): 60g unsalted butter, softened 70g light brown sugar 1 medium egg 1 tsp vanilla extract 140g plain flour 1 tsp cornflour 1/2 tsp bicarbonate of soda 1/4 tsp salt 60g milk chocolate Method: 1. Add the softened butter and brown sugar to a bowl. Beat for 1-2 minutes until creamy and fully combined. 2. Add the egg and vanilla, then beat again until smooth. It may initially look a bit separated but will come together. 3. Add the plain flour, cornflour, bicarbonate of soda and salt. Fold together until you have a thick cookie dough. Avoid overmixing. 4. Fold through 45g of the chocolate chunks, keeping the remaining 15g for the tops. 5. Cover and refrigerate the dough for at least 45 minutes. This is important as it stops the cookies spreading too thinly and improves the texture. 6. Heat the oven to 170°C and line a baking tray with baking paper. 7. Divide the mixture into 8 equal portions, approximately 50g each. Roll them into tall, rough balls rather than perfectly smooth ones. 8. Arrange them well apart on the tray and gently press each one down slightly. Push the remaining chocolate chunks into the tops. 9. Bake for 10-11 minutes. The edges should be lightly golden, but the centres should still look soft and slightly underdone. 10. Leave them untouched on the tray for at least 10 minutes. They’ll firm up around the edges while staying soft and gooey inside. Then serve and enjoy, lovely! #chocolatechip #cookie #weightlossfood #lowcaloriesnacks
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