chocolate chunk cookies

Ingredients
150g of plain flour

a sprinkle of salt

1/4 teaspoon of baking soda

120g of butter (can be substituted for a non-dairy alternative like solid coconut oil)

60g of light brown sugar

60g of white sugar (caster or granulated will work here)

1 teaspoon of vanilla extract

1 tablespoon of milk

200g of chocolate (can be milk or dark, it's up to you)

Method
Chop the chocolate bars into smaller chunks of chocolate.

Measure the flour and baking soda into a bowl with the salt. Then whisk to combine and
ensure there are no chunks of flour. Add the chopped chocolate to this bowl, mix and set
aside.

Place butter into a separate bowl and melt the butter (either in the microwave or double
boiler style).

Add the sugar and vanilla extract into the melted butter and mix. Then add the milk and stir
vigorously.

Add around half of the flour-chocolate mixture into the melted butter/sugar bowl.

Using a spatula, fold the flour and chocolate into the butter until roughly combined.

Add the rest of the flour and fold through. Ensure that the flour is fully incorporated.

Cover the cookie dough with cling film and place the bowl of cookie dough into the fridge.
Allow to chill for a few hours or up to overnight.

After chilling, shape the cookie dough into about 8 to 10 roughly spherical balls.

Place onto baking trays lined with baking paper. Lightly press the cookie dough balls to
make them a little bit flatter and more like really thick cookie discs.

Bake at 180 C/ Gas mark 4 for about 8 to 10 minutes.

Allow the cookies to cool on the baking tray for 5 minutes, then using a spatula, gently place
them onto a cooling rack.

*This recipe is modified from the BBC Good Food recipe, "Chewy chocolate chip cookies"
(by the Good Food team) and the NYT Cooking recipe, "Chocolate Chip Cookies" (by
Jacques Torres, adapted by David Leite)