Recipe: Freezer Chocolate-Chunk Cookies

This post comes with a safety warning – do not read if you lack self-control.

 photo Cookies_zpsu63tirlo.jpgBecause having freshly-based cookies available with around 10 minutes notice is a bad, bad thing if you’re trying to get into the ‘slimming’ outfit you bought for a wedding. It turns out I have zero self-control when it comes to these cookies, though it’s not surprising. These are thinner cookies (for UK readers, they’re more Millie’s than Ben’s), chewy on the outside but softer within, and packed absolutely full with chocolate.

I blame exams on the fact that these disappeared unreasonably quickly – two study days a week plus the stress of an impending exam means any kind of sweet treat isn’t going to last long! And (I say defensively) with a stand-mixer it’s all too easy to just whip up another batch whilst on a break from pricing models and credibility theory…

 photo Ultimate Choc Chunk Cookies 11_zpsxafi791w.jpg photo Ultimate Choc Chunk Cookies 12_zpsmhiia8ls.jpgRecipe (makes lots of cookies, on the last bake we got 39 plus plenty of raw cookie dough)

  • 250g butter
  • 220gcaster sugar
  • 250g soft dark brown sugar
  • 2 eggs
  • 415g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp hot water (plus a little more if needed)
  • 1 pinch of sea salt
  • 400g chocolate – here we used a mix of milk and white chocolate (just cheap bars, roughly chopped into chunks)

The dough takes mere minutes to  whip up in a kMix*! Beat the butter slightly until soft, them cream together with the two types of sugar. Crack the eggs into a separate bowl and gradually beat into the butter/sugar mix. Mix the bicarbonate of soda with the warm water, before adding to the mix along with the salt. Stir in the flour and chocolate. Drop large spoonfuls (we used tablespoons) of the mix onto lined baking trays and roughly roll into a ball.

If you’re baking them straight away, pop into the fridge for around 10-15 minutes to firm up before baking for 10 minutes at 180C. If you’re freezing them, freeze on the tray for an hour or so, before removing and freezing in a resealable bag. Bake from frozen for around 12 minutes at 180C.

 photo Ultimate Choc Chunk Cookies 9_zpsvpu4ua8t.jpg photo Ultimate Choc Chunk Cookies 10_zpsqngvkgbm.jpgObviously, you don’t have to make chocolate cookies (though why wouldn’t you?!). What I do recommend is switching out some of the chocolate for other ingredients – we’ve tried nuts (peanuts are especially good if you add a blob of peanut butter to the dough), crystallized ginger and even adding a spot of chopped chilli in. Next on my list is an adaption of these Beer & Bacon Cookies

Are you a cookie fan? Do you think you’d have the self-control to keep a batch in the freezer?!