Kick Ass Chocolate Chunk Cookies

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I, along with everyone else in the world, am constantly on the search for that one chocolate chip cookie recipe that just kicks the ass off every other cookie recipe.  I've tried countless varieties, and while none of them have been particularly bad, none of them have took my breath away either.  To be perfectly honest, it's not really a bad quest to be on.  Even a mediocre cookie is pretty damn tasty fresh from the oven.

The only chocolate chip cookie recipe you'll ever need.

So far, on my epic journey I've met a few contenders for the throne but these babies have usurped the lot.  Bend the knee and swear alliance to the new king of the North, the chocolate chunk cookie.  Yeah, I may have been watching a little too much Game of Thrones, say something!

The only chocolate chip cookie recipe you'll ever need.

The only thing I'd recommend doing with this recipe is doubling, even tripling the quantities and freezing cookie shaped portions.  Hot cookies, fresh from the oven on demand.  You're bloody welcome!   The frozen cookies should only need two minutes longer on the cooking time, but that might as well be an eternity when your tummies a-rumbling.

The only chocolate chip cookie recipe you'll ever need.

Chocolate Chunk Cookies
Slightly adapted from Smitten Kitchen

Ingredients
125g unsalted butter, softened
2tbsp caster sugar
2tbsp demerera sugar
170g light brown sugar
1 large egg
1tsp vanilla extract
1tsp baking powder
220g plain flour
200g plain chocolate chopped into chunks
sea salt to finish

Method
Preheat your oven to 170C and line three baking sheets with grease proof paper.

In the bowl of a stand mixer, or using a large bowl and hand held whisk, cream together the butter and sugars till light and fluffy.  Add the egg and vanilla, beating till incorporated.  Slowly add the flour and baking powder and mix to get a dry, slightly crumbly looking dough.  Stir through the chocolate chunks.

Take tablespoons of the cookie dough and shape into rounds, placing on the baking tray as you go making sure you leave enough room between cookies for spreading.  Sprinkle each cookie with a tiny pinch of sea salt before baking for 10 - 12 minutes.  Once baked allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling, that is if you can restrain yourself.

Pour yourself a cold glass of milk and dig in!





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Sweet Shop Tiffin

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Sometimes you create something so filthy, something so naughty you feel you have to hide it from the world.  This chocolatey wonder is like the bastard son of rocky road and tiffin, hidden away in the attic and fed on a bucket of fish heads once a week.  The attic is never a good prison, the undesirables always escape.  Boom, sweet shop tiffin!

A delicious tiffin packed with all of your sweet shop favorites

Sadly, I can't take credit for this awesome idea.  I was scrolling through Instagram a few weeks ago when I paused on a photo from Crumbs & Doilies showing a majestic square of goodness packed with sweet shop favorites.   Since I'm in Newcastle and they're in London the only thing I could do was make my own.  I headed straight off to the supermarket, filled my trolley with chocolate and sweeties and set about mashing it all together in an unholy union of deliciousness.

A delicious tiffin packed with all of your sweet shop favorites

These bars can be customised with whatever you enjoy to chomp upon. I filled mine with Double Deckers, Smarties, Toffee Crunches, Kit Kats, marshmallows and Rolos but next time I'm going to add fudge bars and maybe a few Crunchies.

A delicious tiffin packed with all of your sweet shop favorites

Sweet Shop Tiffin

Ingredients:
325g plain chocolate, chopped
225g milk chocolate, chopped
250g unsalted butter
100g golden syrup
10 bars of your favorite chocolate treats, chopped up
1 bag of mini marshmallows

Method:
Pop both of the chocolates, butter and the golden syrup in a large, heavy based saucepan and melt together over a low heat.

Jumble the chopped chocolate bars and marshmallows together in a large bowl and pour over 2/3 of the melted chocolate.  Mix together until everything is coated then pour into a 20x30 disposable tin, or use a greased and lined brownie tin. Smooth out the top before pouring on the remaining chocolate to fill any gaps and crevices.  

Refrigerate till firm then cut into 16 hunks.  Dust with icing sugar and enjoy your naughty treats.
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