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Chocolate Chunk Cookies

Chocolate Chunk Cookies

These delicious chocolate chunk cookies are laden with delicious ingredients, like Valrhona Caraibe 66% & Jivara 40% to bring you the ultimate cookie with a bittersweet & malty crunch, with a touch of Tasman sea salt.
Course Dessert


  • 150 g Lescure Unsalted Butter
  • 1.5 cups La Perruche Cassonade
  • 1 large Kangaroo Island Eggs available in all stores
  • 1 tsp Nielsen Massey vanilla bean paste
  • 1 cup Self Raising Flour
  • 1/2 cup Strong Plain Flour ‘000’ type
  • 1/2 tsp Baking Powder
  • 70 g Valrhona Caraibe 66% chopped roughly
  • 70 g Valrhona Jivara 40% chopped roughly
  • Tasman Sea Salt to sprinkle


  • Preheat oven to 180C, pre-line a large tray with baking paper & set aside
  • Melt butter for 45 seconds in the microwave in a large heat proof bowl, until all the butter is melted
  • Add the cassonade sugar to the bowl and mix until combined
  • Whisk the egg and vanilla bean paste into the sugar & butter mixture
  • Sift both self raising, plain flour and baking soda, into the mixing bowl
  • Add all the chopped chocolate into the bowl and mix until the dough comes together
  • Using an icecream scoop, (scoop) mixture onto prelined baking tray
  • Bake cookies in batches or use a second baking tray if preferable, to bake more than one batch at a time
  • Be careful not to overcrowd mixture as cookies will spread out during baking
  • Bake each batch in the oven for 12 mins and rest on a wire tray until cool, repeat until all the mixture has been used
  • Serve warm with a shot of espresso, or a glass of cold milk


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