The Measure-Stir-and-Bake Chocolate Chunk cookies

I had been distracted from my bread making experiments lately and was making a Lightning McQueen cake and Disney cars cupcakes for my son's birthday. I will be flat-out this week as I will be attending a course at William Angliss Institute this weekend.

All I can bake now are these super-easy "Measure-Stir-and-Bake chocolate cookies". These cookies are so good that my husband and son just couldn't stop eating.

As mentioned in its name, these cookies are truly - measure, mix, stir and bake. I was "wicked" by replacing all the chocolate with the ones with higher cocoa content. At the same time, I was "nice" too by using the 25% fat reduced peanut butter and Alfa one rice bran spread instead of butter. For this combination, my freshly baked cookies have a nice surprising-soft texture. They were filled with semi-solid gooey high cocoa chocolate chunks with lots of melt-in-the-mouth effects...Yum!

 

Check out the gooey chocolate chunks...they are irresistible!

Here's the recipe from BBC GoodFood 101 Cakes and Bakes (with my modification in blue)

Make 12

300g dark chocolate (about 55% cocoa solid), broken into chunks (replaced with 70% cocoa solid dark chocolate)
100g milk chocolate, broken into chunks (replaced with 55% cocoa solid dark chocolate)
100g light muscovado sugar (replace with brown sugar)
85g butter, soften (replaced with Alfa one spread)
100g crunchy peanut butter (replaced with 25% fat reduced smooth peanut butter)
1 egg
1/2 tsp vanilla extract
100g self-raising flour
100g large salted peanuts (replaced with 50g macadamia nuts)

Preheat the oven to 180°C.
Melt 100g of the dark chocolate. (I allow my melted chocolate cooled a little for about 15 min before stirring in other ingredient especially the egg.) Stir in sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in flour, all milk chocolate, nuts and half of the remaining dark chocolate. The mixture will be quite soft. Drop 12 big spoonfuls on 2-3 baking sheets, leaving room for the cookies to spread. Stick 2-3 pieces of the remaining dark chocolate in each cookie.
Bake for 10-12 min until they are slightly firm at the edges. These cookies will be soft in the middle but will crisp up as they cool. Cook longer for crisper cookies. Leave to cool for a few minutes, then transfer to wire rack to cool.

Happy Baking
Please support me and like me at Facebook.