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Double chocolate chunk cookies
Because the only thing better than chocolate, is even more chocolate!

Double chocolate chunk cookies

Makes: 12 cookies

Ingredients

1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
80g roughly chopped milk or dark chocolate

Directions

Whisk the butter with the sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and the chopped chocolate and stir to form a soft dough.

Cover and chill the dough for 1 hour to firm up and to allow the flavours to develop.

Preheat the oven to 160°C fan-assisted convection and line two baking trays with baking paper.

Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared baking trays and lightly flatten until 1cm thick.

Bake for 10-12 minutes, then set aside to cool. 

Tip: For uber-aesthetic cookies, push some extra chocolate chunks into the top of your cookies before baking. Chocolate chips are designed to keep their form at high temperatures (i.e. they don’t melt) so if you’re after molten pools of chocolate in your cookies, use roughly chopped slabs of chocolate instead.

Ingredients

1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
80g roughly chopped milk or dark chocolate

Directions

Whisk the butter with the sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and the chopped chocolate and stir to form a soft dough.

Cover and chill the dough for 1 hour to firm up and to allow the flavours to develop.

Preheat the oven to 160°C fan-assisted convection and line two baking trays with baking paper.

Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared baking trays and lightly flatten until 1cm thick.

Bake for 10-12 minutes, then set aside to cool. 

Tip: For uber-aesthetic cookies, push some extra chocolate chunks into the top of your cookies before baking. Chocolate chips are designed to keep their form at high temperatures (i.e. they don’t melt) so if you’re after molten pools of chocolate in your cookies, use roughly chopped slabs of chocolate instead.

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