Classic Chocolate Chunk Cookies for all occasion and celebrations.
This recipe is best prepared with Beryl’s Gourmet 56% Dark Chocolate Premium Baking Chunks.
- 200g Emborg butter (salted)
- 260g caster sugar
- 2pcs eggs
- 330g cake flour
- 8g baking soda
- 200g chopped almond (roasted)
- 350g Beryl's Gourmet 56% Dark Chocolate Premium Baking Chunks
- Beat butter and sugar together until fluffy.
- Add in egg one at a time and mix well.
- Add in baking soda, cake flour and almond. Mix well.
- Lastly, add in Beryl's Gourmet 56% Dark Chocolate Premium Baking Chunks.
- Roll chocolate dough into 1" size ball or 8g per pcs.
- Bake at 150°C for 18 minutes.