• 250g all purpose flour 250g all purpose flour
  • 100g Tate & Lyle Light Brown Sugar 100g Tate & Lyle Light Brown Sugar
  • 50g Tate & Lyle Pure Cane Caster Sugar 50g Tate & Lyle Pure Cane Caster Sugar
  • 110g butter 110g butter
  • 1 large egg 1 large egg
  • 1 tsp baking powder 1 tsp baking powder
  • ½ tsp baking soda ½ tsp baking soda
  • 1 tsp vanilla paste 1 tsp vanilla paste
  • ¼ tsp salt ¼ tsp salt
  • 100g good quality dark chocolate 100g good quality dark chocolate

INSTRUCTIONS

How to make Chocolate Chunk Cookies for Dunking

  1. Preheat the oven to 180C. Line a 25x25 cm square baking tray with baking paper. If you don’t have one, just use a bigger tray, pushing the dough to one side of the tray shaping it to a square. When baked and still hot just gently push one side of the dough with a spatula to make it straight. 
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Whisk together the melted butter, sugars, vanilla and egg until combined. Add the dry ingredients and chocolate chunks and mix until just combined. 
  4. Drop the dough into the prepared tray and press firmly into an even layer about 1cm thick.
  5. Bake for 16-18 minutes or until lightly golden brown on top. 
  6. Allow to cool completely in the tray before cutting into sticks perfect for dunking into milk!