Chewy Chocolate Chunk Cookies

Nothing beats a super chewy cookie filled to the brim with chocolate. My guilty pleasure is those cookies you can get at subway… and yes 3 cookies for a £1 is definitely speaking my kind of language.

In homage to those and all other chewy cookies out there I decided to whip up a batch up of my own and they are so simple to bake.

Chocolate Chunk Cookies

I baked these using leftover ingredients in my kitchen, no fancy bits and pieces just simple ingredients combined together to make something really yummy.

These ingredients make around 25 medium to large size cookies. Perfect for a get together with friends and family or when you are feeling particularly hangry, I promise you won’t be able to have just one.

Choc Chunk Cookies

INGREDIENTS:

Chocolate Chunk Cookies

  • 125g Unsalted Butter (I use Stork)
  • 160g Light Brown Soft Sugar
  • 60g Caster Sugar
  • 120g Plain Flour
  • 150g Self Raising Flour
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1 tsp Baking Powder
  • 200g Milk Chocolate Chunks

METHOD:

1. Preheat your oven to 160°C/Fan 140°C/Gas Mark 3. Line two baking trays with parchment paper.

2. Place the butter in saucepan and melt over a low to medium heat. You can also do this in a microwave (either works fine). Set aside to cool slightly.

3. Sift the sugar into a large mixing bowl and add in the melted butter. Stir until the mixture is combined, smooth and the sugar has mostly dissolved.

4. Whisk the egg and add this to the mixture along with the vanilla extract, continuing to stir all the time.

5. Sift the flour and baking powder into a small bowl and gradually add this to the mixture in two parts until well combined. Fold in the chocolate chunks.

Cookie Dough

6. Now you have your cookie dough. Scoop up a spoonful of the dough and place small blobs on your baking tray, making sure to leave enough room for the cookies to spread whilst baking. I find it much easier to use my hands to shape the blobs.

7. Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool on the tray before transferring them to a wire rack to cool completely. Enjoyyyyy!

Please let me know if you try this recipe, or any other recipes on my blog by tagging me on insta, I’d love to see how you get on! Happy baking folks.

Choc Chip Cookies

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Chocolate Praline Cupcakes

What are your favourite chocolates?

For me, it’s those silky smooth Guylian seashells. OH MY GOD that truffle centre gets me every time.

That’s why, for my next cupcake recipe, I decided to make my very own chocolate praline cupcakes, inspired by favourite chocolate treat.

Hazelnut Cupcakes Recipe

These chocolate hazelnut cupcakes have a really lovely texture to them due to the ground roasted hazelnuts which leaves you with an indulgent chocolate cupcake and a distinct nutty flavour. Yum.

And I haven’t stopped there, to add even more chocolate nuttiness, these badboys are topped with a very naughty Nutella buttercream.

This chocolate hazelnut cupcake recipe is inspired by Cupcake Jemma’s How to Make Nutella Cupcakes video tutorial. I’ve used and watched so many of her tutorials but she’s basically the cupcake queen so not even ashamed about it one tiny bit.

Chocolate Hazelnut Cupcakes

It’s a really simple recipe but it’s one of my favourites so far. If you give them a go please let me know how they turn out, I’d love to see!

If you fancy drooling over some of my other bakes and cake ventures around Yorkshire, head over to my Instagram. I just can’t be held responsible for any cake cravings that will follow!

Chocolate Hazelnut Cupcake Recipe

INGREDIENTS:

For the Chocolate Praline Cupcakes

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125g Caster Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 60g Ground Roasted Hazelnuts
  • 140g Unsalted Butter (I use Lescure)
  • 2 Large Eggs
  • 1.5 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

For the Nutella Buttercream

  • 150g Unsalted Butter
  • 200g Nutella
  • 300g Icing Sugar, Sifted
  • 6 tbsp Whole Milk
  • Guylian Chocolates (roughly chopped – for decoration)

Chocolate Praline Cupcakes

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda and self-raising flour) and add the ground hazelnuts.

3. Add the eggs and butter into the dry mixture and mix for approximately a minute using an electric mixer on a medium speed until the mixture is combined. Add in the whole milk and vanilla extract and beat for another minute. Remember the batter will not be completely smooth due to the ground hazelnuts which will add a bit of texture to the cupcake!

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the Nutella buttercream on top.

5. In the meantime, you can make the Nutella buttercream. Pop your butter and Nutella into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the Nutella buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height.

8. And because these are chocolate praline cupcakes, they wouldn’t be complete without a sprinkling of Guylian chocolates on top for an extra chocolatey treat. Enjoy!