How To: Bake Giant Chocolate Cookies

With the rising popularity of baking amongst Brits, and tv shows like The Great British Bake Off dominating the airwaves, it's no longer uncool to home make some delicious sweet treats every now and then. I recently saw youtuber Tanya Burr's video tutorial where she made some delicious looking chocolate chip cookies, and I had to give them a go. Believe me when I say these cookies are GIANT and irresistible. I used large chunks of chocolate bar as opposed to miniature chocolate chips- I've listed the ingredients and recipe below. Give them a go! 

Ingredients:

200g unsalted butter

300g caster sugar

1 egg

325g self raising flour

dash of milk (if needed)

300-400g of chocolate

Firstly preset your oven to 200°c, and gather all your ingredients together. These cookies take almost no time at all to prepare, and bake just as fast.  After allowing your butter to reach room temperature, cream it together with your caster sugar until it creates a smooth consistency. Then, after resisting the urge to taste your butter cream, whisk in the egg. The next step is to add in the flour, and I would advise adding it in approx 100g lots so as to not overload the mixture. You'll begin to think it's looking too thick, but remember you're making a dough and not a cake batter! (if the dough refuses to bind and is too powdery and loose, you can throw in a dash of milk at this stage).

The only think to do now is to toss in chunks of chocolate, and don't feel the need to break it up into tiny chips- bite size squares make the cookies chunky and indulgent. I used a standard milk chocolate, but you could experiment with white chocolate or even something a little different such as Daim or Terry's Choloate Orange... imagine. Give the dough a thorough mix with your hands to ensure the chocolate chunks are evenly distributed. I bet you can't resist a taste test at this point... you'd have to be strong willed not to!

Separating the mixture into 8-10 small fist sized portions, spread them evenly on a tin foil lined baking tray before popping them in the oven for 10-12 minutes. A handy tip to remember is that the raw cookie dough balls can be frozen at this stage, and baked at a later date when you're craving a freshly baked treat.  

Don't wait until the cookies look brown or solid, take them out when they're starting to golden and allow them to rest. Trust me, the cookies harden slightly as they cool- and you want them to be soft and chewy. Ten to twelve minutes at 200g is the optimum baking time! 

When they come out of the oven, allow them to cool for around 25 minutes before you tuck in. They're most delicious when they are still slightly warm and the chocolate is still gooey... You need to give this recipe a go, it's difficult to get wrong and the outcome is so good. 

If you've given this recipe a go let me know in the comments. I find baking really fun and enjoyable when I have a free afternoon, is it still viewed as something for just OAPs? I'd say don't knock it until you've tried it- and you HAVE TO try these!  I'll leave a link to Tanya's youtube here, I gained my inspiration for this bake from her recipe- so thankyou Tanya! 

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