Who does'nt love chocolate chunk cookies.
For the chocolate biscuits, brown 90g of butter to desired brown-ness (Like a dark brown). Strain through a sieve in to a bowl and chill in the fridge. Beat the 200g of butter until smooth and creamy.
Chop up chocolate in to chunks, chill in the fridge. Add the sugars, and miso to the butter and beat until very pale and fluffy (usually 6 -8 minutes). Make sure to scrap down the bowl occasionally. Beat in the browned butter. Beat in the eggs until incorporated.
Add in the dry ingredients in one go and on slowest speed setting mix until just combined. Totally okay to have pockets of flour. Add in the choc chunk, gently mix again. Split the dough in to two bowls and chill for as long as possible.
Preheat oven to 180C. Weigh out 45g rough balls of chilled dough (will make you 25-26 Cookies), making sure adequate amount of chocolate is in each ball. Chill the dough balls until firm.
On a cookie sheet arrange the balls with 2 inch distance in between, press down on the balls with your palms to flatten them slightly.
Bake for 12-13 mins, until the edges are golden brown the middle still looks a little soft.
During the bake, with a 2 minutes to go, tap the trays to encourage the chocolate to form pools.
Chill on cookie sheet for 5-6 minutes before transferring to wire rack to cool completely.
For the cornflake infused milk, in a hot frypan toss together the corn flakes and brown sugar until the brown sugar melts. In the jug of a blender steep the cornflakes and milk for 20-25 mins. Blend and the strain the milk into jug. Chill until need.
To assemble, put on a serving plate when chilled and serve with cold glass of cornflake infused milk.
This recipe has not been edited or tested by the Bake Off Food Department.
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