Serves: 12
Chunky Chewy Chocolate Cookies
- Prep Time
- 20 min.
- Cooking Time
- 20 min.
- Method
- Indirect
- Prep Time
- 20 min.
- Cooking Time
- 20 min.
- Method
- Indirect
Ingredients
- 115g unsalted butter
- 325g chocolate chunks
- 3 large eggs
- 170g brown sugar
- 1 tsp vanilla extract
- 280g plain flour
- 125g cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 115g walnuts, chopped
- 100g coconut, shredded
- 175g raisins or dried cherries, or use half of each
Instructions
- In a small saucepan over very low heat, melt the butter with ½ the packet of chocolate chunks, stirring constantly until smooth. Set aside to cool until lukewarm.
- Prepare the barbecue for baking (in-direct method) at a medium heat, around 180°C.
- In a large bowl, beat the eggs, brown sugar and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.
- In a separate bowl, sift the flour, cocoa, baking powder and salt. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining chocolate chunks and mix together. The batter will be stiff.
- Using a tablespoon, drop 1-inch mounds of the batter onto a Weber Style Grill Pan lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Bake, in batches, over an in-direct heat, with the lid closed, for 20 minutes.
- Let the cookies cool until they are easy to remove with a spatula and transfer to a cooling rack, allowing to cool completely.
These tasty chocolate cookies are like no other: full of flavour and the perfect treats to enjoy this summer.
In the kitchen:
Ingredients
- 115g unsalted butter
- 325g chocolate chunks
- 3 large eggs
- 170g brown sugar
- 1 tsp vanilla extract
- 280g plain flour
- 125g cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 115g walnuts, chopped
- 100g coconut, shredded
- 175g raisins or dried cherries, or use half of each