VScrispy on the edges and gooey in the middle. You can play around with the additions (use your favorite chocolate or different nuts), but just keep the total amount the same; the large amount helps make these cookies extra thick. You can freeze the cookie dough balls instead of cooling them; they will only need a few extra minutes in the oven if frozen.
Preparation time: 15 minutes, plus 1 hour of refrigeration | Cooking time: 10-12 minutes
15 large cookies
- 115g unsalted butter
- ½ teaspoon of salt
- 130g light brown sugar
- 85g caster sugar
- 1 teaspoon vanilla bean paste
- 2 medium eggs
- 1½ tsp baking powder
- 250g plain flour
- 1 tablespoon of cornstarch
- 100 g coarsely chopped white chocolate
- 150 g coarsely chopped dark chocolate
- 150g coarsely chopped toasted walnuts
- 150g mini eggs, crushed with a rolling pin or similar
- Cream the butter, salt and both sugars together until light and fluffy. Add vanilla and whisk to combine. Add eggs one at a time, beating after each addition until combined.
- Add the baking powder, plain flour, and cornstarch and mix by hand until almost combined, but some flour remains visible (this is to avoid overmixing and overworking the gluten).
- Add coarsely chopped chocolate and nuts. Mix until they are almost evenly combined. Use your hands, a spoon or an ice cream scoop to form balls. No need to smooth them, just leave them rough. They should weigh about 80 g each. Place the balls of dough on a parchment-lined baking sheet, making sure there is at least a cookie-sized space between each one, as they will spread a lot (you will need two to three trays for all the cookies). Prick the top of each cookie with the crushed mini-eggs.
- Chill for one hour in the refrigerator. Just before they have finished their cooling time, preheat the oven to 230C/210C Fan/Gas 8 (these cookies bake at a higher temperature than most).
- Bake cookies for 10-12 minutes. They should be golden around the edges and still soft in the center. They will look undercooked, but they will firm up and continue to cook as they cool. Be careful not to overcook them.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling – if you can wait that long…