Scrumdiddlyumptious Choc-Chunk Cookies

Who doesn't LOVE a good choc-chip cookie? I don't use the word "good" loosely. If you didn't know, a "good" cookie has to tick off certain (many) boxes... Texture... Chocolate content... Crumble... Smell... Dunkability... I could go on and on.

Cookies deserve to be more than the usual 'Chips-Ahoy' or 'Romany Creams.' Okay wait, before we go any further, let me be honest with you. I HATE CHOCOLATE CHIPS. There, I said it. I do HATE those nasty little chocolate drops. I, personally, struggle to trust things which can stay on the shelf for longer than I've been alive, and still look normal. So because of my distaste towards traditional chocolate chips, most cookies don't live up to my expectations (or cravings) so I had to take matters into my own hands and I am here to let you know that I (in my humble opinion) have discovered the perfect cookie recipe. Replacing those little rat-poops with hefty, gooey, delicious chunks of locally made chocolate, has been a game changer for this recipe and for my belly.

Yes, I have hosted a ton of taste tests over the last 9 months (with me, myself and I) and the conclusion has been - scrumdiddlyumptious!

Did you know: The creator of the original chocolate chip cookie, Ruth Wakefield, sold her recipe to Nestle, not for money, but for a lifetime supply of chocolate.

This has been my go-to recipe for gifts, bring & shares and even for my baby shower! This is also my most frequently requested recipe from friends and family, so I thought I would share it with you all too.

And don't worry, it's truly a NO fuss recipe! Quick to make and even quicker to eat!

Chocolate Chunk Cookies

Ingredients:

• 1 cup melted butter

• 1 cup brown sugar

• 1 tsp vanilla extract/powder

• 1/2 tsp baking powder

• 2 cups flour

• 1 medium egg

• 80 grams De Villiers Sea Salt & Caramel Chocolate (cut into chunks)

• 80 grams De Villiers Intense Cocoa Chocolate (cut into chunks)

Instructions:

1. Beat butter, sugar & vanilla essence until well combined and fluffy.

2. Sift in flour & baking powder and beat on high.

3. Add in egg & a few tsps of water & beat on high. *Dough needs to be a tad wet - not runny.*

4. Add in chocolate chunks and beat on high. Chocolate chunks should be spread evenly through batter.

5. Roll dough into tbsp sized balls, using your hands (consistency should leave quite a bit of shine on your hands) and place on cookie sheet/baking paper. *This recipe spreads, so leave enough room between cookie dough.*

6. Bake between 12-15 minutes on 180 degrees Celsius, or until edges brown. (Top of cookie should still look slightly undercooked.) *Remember - when cooling, cookies will continue to bake on the hot tray, so do not over bake.*

7. Allow to cool on baking tray for 20 minutes. At least. Serve with an ice cold glass of your fave nut milk. YUM.