These are soft, gooey and delicious! I studied patisserie at Leith’s School of Food and Wine and my teacher, Sue, called large things ‘chunka munkas’…18 months later and I’m still doing the same! These cookies are definitely chunka munkas! Stuffed with milk and white choc, these chunkas melt in the middle.

The recipe makes 11 cookies, but it can easily be halved if this is too many!

INGREDIENTS

210g unsalted butter
180g caster sugar
85g light brown sugar
2 eggs
2 tsp vanilla essence
655g plain flour
3 tsp baking powder
2 tsp sea salt
200g milk chocolate
200g white chocolate

METHOD

Preheat oven to 190 degrees C/375 degrees F/gas mark 5

In a free standing electric mixer, with a paddle attachment, cream together the butter and sugars until light and fluffy. While you wait, chop the chocolate into small chunks.

Once creamed, add the eggs and vanilla and beat.

In a separate bowl, mix together the flour, baking powder and salt, then add this to the ingredients in the mixer. Mix until combined.

Finally, add in the chocolate chunks and mix again so they are evenly distributed.

Weigh the mixture out into 150g blobs, and shape into balls. Chill in the fridge for 15-20 minutes.

Pop the balls onto greaseproof paper on 2 baking trays, leaving enough room for the cookies to spread, and bake for 10 minutes.

Allow the cookies to cool for 20-30 minutes before eating…enjoy!