Raphaela’s Chocolate Chunk Cookie Recipe
microwave, heatproof bowl, 2 bowls, 3 whisks, Spoon, cooking spoon, 2 ovens, parchment paper, baking sheet, spatula, plate
- heatproof bowl
Melt the unsalted butter. When melted, set aside until you need to use it.
- 23⅓ g flour
- ⅛ tsp baking powder
In a separate bowl whisk together flour, baking powder and salt. Set aside.
- 11⅔ g dark brown sugar
- ⅛ pinch ground nutmeg
- ⅛ pinch ground cinnamon
In an other separate bowl, combine dark brown sugar, cinnamon and nutmeg.
- 10 g unsalted butter (melted)
- 6 g sugar
- ⅛ tsp vanilla extract
- ⅛ eggs
Add melted butter, vanilla extract, sugar and eggs to the brown mixture. Now mix it very well.
Now add the brown mixture to the white mixture you made at the beginning. Mix it until everything is combined.
- 20 g chocolate chips
- cooking spoon
Add chocolate chips and mix it well.
Pre heat oven at 180°/375F.
- parchment paper
- baking sheet
Make balls of cookie dough and place it to a non-stick baking sheet (or a parchment paper).
Put inside oven and let cook for 8-14 minutes, be careful not to burn.
With a spatula remove the cookies still warm and place on a plate.
Your Chocolate Chunk Cookies are ready!!