My children had a discussion over breakfast about chocolate eclairs, jammy filled chocolate hearts and chocolate chip cookies. I decided to make the latter as an afternoon tea treat. I actually enjoyed a couple dunked into my tea too! 


Must Make Chocolate Chunk Cookies

150g unsalted butter, cut into cubes at room temperature
1 cup brown sugar
1 teaspoon vanilla essence/extract
2 large eggs
1 cup plain flour
1 cup self raising flour
1 cup desiccated coconut
200g dark chocolate roughly chopped (either in a blender or by hand)

Place all of the ingredients in a deep mixing bowl. Beat together using an electric mixer, starting slowly at first and then increasing the speed to medium. 

Continue to beat together until the mixture combines into a a dark brown coloured ball of dough. 

Simply scoop out tablespoonfuls, roll into balls and place on baking trays. Gently flatten the top of each cookie ball. TIP: Leave enough space between the cookies to allow for expansion during cooking. I used two trays with 15 cookies on each. 

Bake in a preheated oven at 180 degrees fan-forced for 12 minutes. NO MORE than 12 minutes! The heat generated by the chocolate and brown sugar will continue to cook these chewy morsels once they are out of the oven. 

Place on a rack to cool slightly and gobble down with your favourite afternoon beverage – creamy milk for the kids and a cup of strong tea for me!

If family and friends don’t devour these in one afternoon, store in an airtight container for up to four days.