CHOCOLATE CHUNK CHIP COOKIES – The Consol Shop Stellenbosch

RECIPES MAKE THE MOST OF OUR PRODUCT RANGE

{"id":587686805737,"title":"CHOCOLATE CHUNK CHIP COOKIES","created_at":"2022-08-02T09:25:17+02:00","body_html":"\u003cdiv\u003e\n\u003cdiv\u003eMakes: 20 large cookies \u003cu\u003e\u003c\/u\u003e\u003cu\u003e\u003c\/u\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cu\u003e\u003c\/u\u003e \u003cstrong\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e220g soft butter\u003c\/li\u003e\n\u003cli\u003e1 cup white sugar\u003c\/li\u003e\n\u003cli\u003e1 cup brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) salt\u003c\/li\u003e\n\u003cli\u003e\n\u003csup\u003e1\u003c\/sup\u003e\/\u003csub\u003e2\u003c\/sub\u003e a tsp (2.5ml) baking powder\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) bicarbonate of soda\u003c\/li\u003e\n\u003cli\u003e2 \u003csup\u003e3\u003c\/sup\u003e\/\u003csub\u003e4\u003c\/sub\u003e cups all-purpose flour\u003c\/li\u003e\n\u003cli\u003e\n\u003csup\u003e1\u003c\/sup\u003e\/\u003csub\u003e2\u003c\/sub\u003e a cup dark chocolate chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003csup\u003e1\u003c\/sup\u003e\/\u003csub\u003e2\u003c\/sub\u003e a cup chocolate chips\u003c\/li\u003e\n\u003cli\u003e1 large egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 180°C and line a baking tray with baking paper.\u003c\/li\u003e\n\u003cli\u003eAdd the butter, white and brown sugar, salt, baking powder, and bicarbonate of soda to the bowl of a stand mixer. Use the paddle attachment to beat the ingredients on low speed until combined. Increase the speed and beat for 2-3 minutes or until pale in colour.\u003c\/li\u003e\n\u003cli\u003eToss the chocolate chunks and chocolate chips into the flour.\u003c\/li\u003e\n\u003cli\u003eAdd the egg to the butter mixture and mix for a few seconds, followed by the flour and chocolate mixture. Mix until a stiff dough forms.\u003c\/li\u003e\n\u003cli\u003eUsing a small ice-cream scoop, scoop balls of dough (approximately 35g) onto a tray (about 6 cookies on a tray), leaving enough space for spreading.\u003c\/li\u003e\n\u003cli\u003eBake for 8-9 minutes for a crisp cookie. Remove from the oven and allow to harden before transferring to a cooling rack.\u003c\/li\u003e\n\u003cli\u003eStore in a \u003ca href=\"https:\/\/stellenbosch.consolshop.co.za\/products\/consol-glass-catering-jar-3000ml-3l-with-white-lid-1\"\u003eConsol Glass Catering Jar 3 Litre\u003c\/a\u003e to remain fresh and crisp.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","blog_id":78993162431,"author":"Helizta Eyssen","user_id":69584126143,"published_at":"2023-05-19T14:26:00+02:00","updated_at":"2023-06-06T11:48:39+02:00","summary_html":"","template_suffix":"","handle":"chocolate-chunk-chip-cookies","tags":"","image":{"created_at":"2022-08-03T13:25:45+02:00","alt":"","width":1440,"height":1080,"src":"\/\/stellenbosch.consolshop.co.za\/cdn\/shop\/articles\/choc-chip.png?v=1659525946"}}

CHOCOLATE CHUNK CHIP COOKIES

Makes: 20 large cookies 
 
Ingredients:
  • 220g soft butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp (5ml) salt
  • 1/2 a tsp (2.5ml) baking powder
  • 1 tsp (5ml) bicarbonate of soda
  • 2 3/4 cups all-purpose flour
  • 1/2 a cup dark chocolate chunks
  • 1/2 a cup chocolate chips
  • 1 large egg

Method:
  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Add the butter, white and brown sugar, salt, baking powder, and bicarbonate of soda to the bowl of a stand mixer. Use the paddle attachment to beat the ingredients on low speed until combined. Increase the speed and beat for 2-3 minutes or until pale in colour.
  • Toss the chocolate chunks and chocolate chips into the flour.
  • Add the egg to the butter mixture and mix for a few seconds, followed by the flour and chocolate mixture. Mix until a stiff dough forms.
  • Using a small ice-cream scoop, scoop balls of dough (approximately 35g) onto a tray (about 6 cookies on a tray), leaving enough space for spreading.
  • Bake for 8-9 minutes for a crisp cookie. Remove from the oven and allow to harden before transferring to a cooling rack.
  • Store in a Consol Glass Catering Jar 3 Litre to remain fresh and crisp.