We’ve been after the perfect gooey chocolate chunk cookie recipe for a while now. Trying various recipes from across the internet in an attempt to recreate the perfect chocolate chunk cookie.
Nothing quite hit the spot or had the right ingredients readily available in the UK. So we’ve made our own recipe, perfect to launch the recipes section of Cotswold Eats.
These cookies are designed to be tall and gooey in the centre. The good thing is even if you mess them up a bit and they end up slightly flat, you’ve still got something really good.
Dark chocolate is best in this, but if you opt for something lighter like milk chocolate, it may be worth dropping the sugar content ever-so-slightly to balance it out.
The better the ingredients the better the cookies. So try and get your chocolate, free range eggs or even flour from local Cotswolds producers if you can.
Set up a stand mixer with the whisk attachment - normal hand mixer is fine, but the stand mixer makes life a lot easier.
Put the brown and white sugar into the bowl of the mixer and turn on low speed setting.
Gently melt the butter in a pan. Slowly stream the melted butter into the mixing bowl, turning up the speed as required to fully incorporate sugar and butter together.
Add the eggs and egg yolks to the mixture one at a time, thoroughly mixing in between.
Allow the mixer to run on a medium to high speed for one minute to help incorporate a bit of volume into the mixture.
Swap the mixer whisk for the paddle attachment.
Sift together the flour, cornflour and salt at least twice to fully combine.
Slowly stream the flour mixture into the mixing bowl on a low to medium speed. You may need to scrape down the sides to help fully incorporate. Run the mixer until fully combined and no flour is visible.
Roughly chop the chocolate into chunks. The more variety of size the better, but make sure you have plenty of big chunks in here.
Remove the bowl from the mixer and fold the chocolate into the cookie dough. We recommend doing this by hand as may be damaging to your mixer motor.
Wrap the mixture and refrigerate for at least one hour. This is a very important step - if you don’t get the cookie dough cold enough, the cookies will end up flat.
Preheat your oven to 220C.
Scoop out round balls of cookie dough, between 150g and 170g in size. These are BIG. Place on a cookie sheet (lined with baking paper). You probably only want 4 per tray.
Pop your remaining cookie dough back in the fridge to stay cold.
Bake cookies for around 12 minutes, until golden brown. They will be slightly underdone in the centre, but residual heat should finish them off out of the oven. You want them to be gooey, with the big chocolate chunks absolutely molten.
Note: Raw flour and eggs can be dangerous consumed raw, so while we want the cookies gooey please ensure piping hot throughout.
The chocolate will stay slightly gooey and melty even when cooled, but you really want to break into these when they’re still hot – maybe with a scoop of vanilla ice cream on top or an iced latte on the side!
We're very happy with these cookies, but let us know what you think!
Send us your photos or thoughts on social media!