Muscovado-Dark Chocolate Chunk Cookies
- 110g unsalted butter, softened
- 120g dark muscovado sugar
- 80g granulated/caster sugar
- 2g sea salt
- 50g eggs
- 225g plain flour
- 5g corn flour
- 5g baking soda
- 2g baking powder
- 180g chopped dark chocolate, 70% cocoa solids, plus more for topping
- You’ll need
- Stand mixer, with the paddle attachment
- 3× baking trays
- Cookie cutter
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, and salt. Beat on medium-high speed until the mixture is light and fluffy, about three minutes, pausing to scrape down the sides as needed.
Add the eggs and beat until they have been fully incorporated, scraping down the sides to make sure all the butter is also incorporated.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and baking powder.
Place a sieve over the stand mixer bowl and sift the dry ingredients into the wet ingredients. Mix on low speed just until the flour has been incorporated.
Add the chopped dark chocolate and mix again to incorporate.
Roll the dough into 65g balls in your hand and place them on a baking tray. Cover with cling film and refrigerate for two hours.
Preheat the oven to 170C.
Working in batches, place six dough balls on a baking tray lined with parchment paper. Press a few more bits of chopped dark chocolate into the top of the balls.
Place the tray in the oven and bake for 12–14 minutes, or until lightly golden.
Remove the tray from the oven and, while still hot, take a cookie cutter slightly larger than the baked cookie and quickly rotate it around the cookie. This neatens up the edges and gives you a perfectly round cookie.
Allow the cookies to cool on the tray for five minutes before transferring them to a rack to cool completely.