Recipe

The big chocolate cookie

Indulge your sweet tooth with these decadent chocolate cookies. We recommend serving them with a dollop of Nutella and a refreshing glass of milk - we all deserve a cheeky treat every now and again!

Mar 31, 2020 5:26am
  • 15 mins preparation
  • 20 mins cooking
  • 1 hr marinating
  • Makes 16
    • Print
    Print

Ingredients

The big chocolate cookie
  • 2 cup (300g) plain flour
  • 1/2 cup (50g) cocoa
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 180 gram butter, softened
  • 1 cup (220g) brown sugar
  • 1/4 cup (55g) caster sugar
  • 1 1/2 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup (190g) milk chocolate chips
  • 100 gram dark chocolate, chopped
  • nutella, to serve

Method

The big chocolate cookie
  • 1
    Sift the flour, cocoa, bicarb soda and salt into a bowl.
  • 2
    In a large bowl of an electric mixer, beat the butter and sugars until pale and creamy. Beat in vanilla, egg and egg yolk until just combined. Fold in the sifted dry ingredients. Stir in ¾ of the choc chips and ¾ of the chopped chocolate.
  • 3
    Place a 30 x 60cm sheet of baking paper on the bench and add the cookie mixture to the centre. Form into a long log that is approximately 5 cm in diameter; roll up to enclose in the baking paper; refrigerate for 1 hour.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
  • 5
    Cut the cookie log into 2cm rounds and place on to the prepared trays. Bake for 13 minutes, then remove trays and gently press remaining chocolate chips and chopped chocolate onto the top of cookies. Bake for a further 8 minutes. Cool on trays for 5 minutes, then cool completely on a wire rack.
  • 6
    Serve with a dollop of Nutella for extra indulgence, if desired.

Notes

Cookie dough suitable to freeze. Not suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food