Chocolate Chunk Cookies

Serves: Makes Thirty Six | Prep: 40 min | Cook: 8 min

Ingredients:

Chocolate Chunk Cookies:
6 oz milk chocolate, roughly chopped
6 oz dark chocolate, roughly chopped
2 cups all-purpose flour
1/2 tsp baking/bread soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup powdered/icing sugar
1 egg
1 tsp vanilla extract

Directions:
In a bowl, whisk flour, baking soda, and salt together.

In a mixing bowl fitted with a paddle attachment, cream butter and sugars together on medium speed, until light and fluffy. Add the egg and vanilla, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add the dry ingredients. Once the dough begins to come together, add the chocolate and mix just until incorporated, about 30 seconds.
Cover the bowl and refrigerate the dough for at least 30 minutes.

When ready to bake, preheat the oven to 350F/180C. Line three baking trays with baking paper. Scoop about 1 Tablespoon of dough and roll it between your hands to form a ball. Arrange the dough balls on the prepared trays, leaving about 1-inch between each.
Bake for 8–10 minutes, until golden. Allow the cookies to cool on the tray for 1–2 minutes before transferring them to a cooling rack.

**The dough can be refrigerated for 3–4 days or frozen for up to 1 month.

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