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Cinnamon Sugar-Rolled Triple Chocolate Chunk Cookies

Ingredients

45 minutes preparation time (+resting) + 10 minutes cooking time (+ cooling)
Makes 15-16 cookies

Cookies

  • 225g (1 cup) cold butter
  • 100g (1/2 cup) raw castor sugar or castor sugar/granulated sugar
  • 140g (3/4 cup) firmly packed brown sugar
  • 10g (1 tablespoon) vanilla bean paste or extract
  • 2 cold eggs
  • 375g (3 cups) plain/all-purpose flour
  • 12g (1 tablespoon) cornstarch
  • 4g (1/2 teaspoon) baking soda/bi-carb soda
  • 7g (1 teaspoon) baking powder
  • 7g (1 teaspoon) salt
  • 300g (roughly 2 cups) dark/bittersweet + milk + white chocolate, roughly chopped (or simply dark or milk chocolate)


For rolling

  • 3 tablespoons raw castor sugar or castor sugar/granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon flakey salt

Method

  1.  
  2. Using a stand mixer with the paddle attachment or hand beaters, cream together the butter, raw castor sugar, brown sugar, and vanilla until the mixture is light and fluffy.
  3. Add the 2 cold eggs and beat until well combined.
  4. Add the plain/all-purpose flour, cornstarch, bi-carb soda, baking powder, salt, and the roughly chopped chocolate. Mix until the ingredients are just combined.
  5. In a small bowl, combine the 3 tablespoons raw castor sugar, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon flakey salt.
  6. Roughly form the dough into large 80g balls and roll them in the cinnamon sugar mixture.
  7. Place the cinnamon sugar rolled balls onto a paper-lined baking tray and refrigerate to rest for at least 1 hour, up to 24 hours (or freeze for later baking).
  8. Preheat your oven to 200°C/390°F.
  9. Arrange and evenly space about 5 of the rested dough balls onto a baking tray, allowing room for spreading.
  10. Bake at 200°C/390°F for 10 minutes. Be careful not to overcook; a gooey soft centre is achieved by not exceeding the 10-minute mark.
  11. Remove from the oven and allow the cookies to cool for 30 minutes; they will continue to set as they cool.


NOTES

  • Chilling the Dough: Allowing the dough to rest in the fridge for at least 1 hour (or up to 24 hours) is crucial. This step helps the flavours meld and can contribute to a chewier texture. It also makes the dough easier to handle and prevents excessive spreading during baking.
  • Freezing Option: If you don't plan to bake all the cookies at once, consider freezing the rolled dough balls. Place them on a tray in the freezer until solid, then transfer to a sealed container. This way, you can bake them later without the need to prepare the entire batch at once.
  • Baking Time: The key to achieving a gooey, soft centre is not to overbake. Stick to the recommended 10 minutes in the preheated oven. The cookies will continue to set as they cool on the tray.
  • Room for Spreading: When placing the dough balls on the baking tray, ensure enough space between them to allow for spreading during baking.
  • Quality of Chocolate: The quality of the chocolate used will significantly impact the flavour of the cookies. Choose a good-quality dark, milk, or white chocolate, or a combination for a triple chocolate delight.
  1.  

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