Double chocolate chunk cookies
- Heat oven to 190 DegC (170 DegC fan bake). Line two baking trays with nonstick baking paper. Place butter and 250g of chocolate in a heatproof bowl, then microwave or place over a saucepan of simmering water to melt. Stir until smooth, then set aside to cool for 5 minutes.
- Add the sugar to the melted chocolate mixture and beat for 2 to 3 minutes to combine. Scrape down the sides of the bowl, then beat in eggs, one at a time. Add the flour and salt and beat until just combined. Stir in the remaining 150g of chocolate.
- Place heaped tablespoonfuls of mixture on prepared baking trays, leaving space for cookies to expand when cooked. Bake for 10 to 15 minutes, or until edges are set but centres remain soft.
- Remove to wire racks to cool. Stored in an airtight container, these cookies will last for up to four days.
Tip: These cookies can also be frozen. once thawed, warm cookies in an oven heated to 160 DegC for 5 minutes to freshen and give them a firmer texture. Avoid storing crisp and soft cookies together, as the crisp cookies will become soft.