Friday, 18 March 2016

Sea Salt Chocolate Chunk Cookies.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Chocolate chunks have changed my cookie game.

Ever since I first tried this recipe, these cookies have been on my mind. I even wanted to take some with us on Umrah but completely forgot. Alhamdulillah, finding a baked batch in the freezer when I got was a lovely surprise. 
Also guys, I have never been a milk drinker. I will drink it in milkshakes but never on it's own - I just can't. So, no cookies and milk for me - instead? Cookies and iced coffee! So good!


Using chocolate chunks as opposed to chips results in actual pools of melted chocolate running throughout the cookies once they are baked. Trust me, you will never go back to chips!
 This cookie recipe is also a new favourite with me because there is no chilling time for the dough. All you do is mix up a simple cookie dough, stir through the chunks, marvel at how they make up majority of the cookie, be grateful that you don't have to go to the dentist for another six months, scoop and bake them!

Twelve minutes in the oven, then another few minutes cooling on the tray and you have the best chewy, chocolatey cookies. Oooh, I forgot to mention a sprinkle of sea salt on top before baking. Salt really enhances the flavour of chocolate here making these cookies my go-to for 2016!

I have a chocolate chip cookie recipe on the blog for each year it seems:
2015: Giant Chocolate Chip Cookie
2014: Chocolate Chip Cookies 2
2013: Peanut Butter Chocolate Chunk Cookies
2012: Chocolate Chip Cookies

A Simple List of Ingredients:
1. Caster Sugar
2. Demerara Sugar
3. Soft Light Brown Sugar
4. Butter
5. An Egg
6. Vanilla
7. Salt
8. Bicarbonate of Soda
9. Plain Flour
10. Milk Chocolate
11. Dark Chocolate
12. Flaky Sea Salt

Bismillah, let's begin!

A few jobs to do before we begin making the cookie dough:
1. Pre-heat the oven to 180C Fan.
2. Grease and line two baking trays.
3. Chop the chocolate.

I find a damp paper towel placed under the chopping board helps it to stay in place when cutting.

Now, the chocolate. Take 115 grams Milk Chocolate and 115 grams Dark Chocolate

We are going to cut the chocolate into chunks.

All you do is break up the chocolate squares.

Then, slice each square in half.

Carry on with the rest of the chocolate until you're left with a pile of chunks. I'm sure that you, like me, will sample at least one!

Place the chunks into a bowl and set aside to use later.

Now, onto the cookie dough itself. We begin with three different sugars and softened butter.

Into a large bowl, place 2 tablespoons Caster Sugar.

Next, demerara sugar. This is usually light brown and crunchy.

Add 2 tablespoons Demerara Sugar to the bowl.

Next, 165 grams Soft Light Brown Sugar.

And of course, 115 grams Butter, softened.

Using an electric mixer ....

... beat on a medium/high speed for 5 minutes.

We're looking for it to be really well combined and paler in colour.

Scrape down the bowl with a spatula and give everything a quick stir by hand.

Next, it's time to add our egg and vanilla.

Crack in 1 large Egg.

And, add 1 teaspoon Vanilla Essence.

Mix on a low speed.

Until the egg and vanilla are well combined with the butter and sugars.

Nearly there, guys! It's time for our dry ingredients beginning with salt and bicarbonate of soda.

Throw in a heaped 1/4 teaspoon of Salt.

Try not to throw the spoon in too!

Then, 3/4 teaspoon Bicarbonate of Soda.

Mix the two in.

Time for the flour!

Add in 220 grams Plain Flour.

Mix on a low speed until the flour is well combined.

Give it a final stir by hand to catch anything that hasn't been mixed in properly.

Now, time for the good stuff - throw in all the chocolate chunks that we chopped earlier.

Mix until the chunks are well distributed throughout the dough. These cookies are going to be good - just look at that dough!!

I used a medium ice scoop to portion out these cookies - about a tablespoon and a half.

On they go to a greased and lined baking tray - be sure to space them apart because they will spread as the bake. I did 5 cookies per tray.
I only use two baking trays here so after one batch was done, I used the same tray again.

Once the cookies are scooped ...

... time for the Flaky Sea Salt! This is completely optional so if you don't have it in the cupboard, it's no big deal! But if you have it, use it!

Sprinkle the sea salt over the cookies, to taste. Bake for 12 minutes.

Carry on scooping the cookies onto the second tray.

Once the first batch of cookies are done, they should be golden on the edges and soft in the middle. Do not be tempted to overbake them as they carry on baking once out of the oven because of the hot tray.

Let them sit on the tray for between 5-10 minutes before moving onto a wire rack to cool completely.

Pour yourself a glass of milk, make an iced coffee or hot tea and enjoy!

Had to include a final shot of those puddles of melted chocolate chunks - so good!

Full Written Recipe:

Sea Salt Chocolate Chunk Cookies.

Prep Time: About 15 minutes.
Bake Time: About 12 minutes per tray.
Serves: Makes 15 cookies.

Ingredients
2 tablespoons Caster Sugar
2 tablespoons Demerara Sugar
165 grams Soft Light Brown Sugar
115 grams Butter, softened
1 large Egg
1 teaspoon Vanilla Essence
Heaped ¼ teaspoon Salt
¾ teaspoon Bicarbonate of Soda
220 grams Plain Flour
115 grams Milk Chocolate, cut into chunks
115 grams Dark Chocolate, cut into chunks
Sea Salt, to taste

Method

Before beginning, pre-heat the oven to 180C Fan. Grease and line two large oven trays.

To make the cookie dough, place all the sugars and butter into a bowl. Beat with an electric mixer for 5 minutes until pale.
Add the egg and vanilla. Mix in.
Stir in the salt and bicarbonate of soda. Then, mix in the flour. Finally, mix in the chocolate chunks.

To bake the cookies, scoop a tablespoon and a half at a time onto the tray. Be sure to space them out as they will spread when baking – I do 5 per tray.
Sprinkle with sea salt and bake for 12 minutes. The edges should be golden but the middles still soft and gooey.

Once baked, let them sit on the tray for between 5-10 minutes then move to a cooling rack. Enjoy!

{Adapted from Smitten Kitchen}

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Keep me in your duas please, and enjoy your cookies,

Wasalaam!

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