Hands down the best chocolate chunk cookie that will satisfy your chocolate cravings
Chocolate cookies are an all-time favourite snack we all know and love. Its chewy and chocolatey in all the right places. This recipe is all that but upsized to one large cookie that's perfect for sharing with the whole family. Using the Lodge cast iron skillet was a big help in getting this huge chocolate chunk cookie baked perfectly thanks to its even heat distribution. This allowed the giant cookie to bake evenly as well as creating that wonderful crust around the edge. It's almost impossible to not have a bite once this is out from the oven. It is best served with delicious vanilla ice cream on top for that extra cool creamy touch. Prep time: 20mins | Cook time: 25-30mins | Serves: 12Ingredients:
- 1 cup (2 sticks) unsalted butter
- ¾ cup firmly packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 285g bittersweet chocolate chunks
- ½ cup coarsely chopped walnuts or pecans
- Vanilla ice cream for serving
Method:
- Preheat the oven to 190C. Melt the butter in a 30cm skillet over low heat. Turn off the heat and stir in both sugars into the melted butter. Fold in the eggs and vanilla.
- In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter-sugar mixture and stir until smooth. Fold in the chocolate chips and chocolate chunks.
- Run a wet paper towel around the edges of the pan to clean them up. Scatter the nuts over the top of the batter.
- Place the skillet in the oven and bake until the edges are lightly browned and the center is still a little soft to the touch, 25-30 minutes.
- Remove the pan from the oven and place it over a trivet in the middle of the table to cool. Serve warm with vanilla ice cream.
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