Here’s a delicious lazy person’s cookie—mix all ingredients in a food processor, pat into a 10″ circle, press in some chocolate chunks, and bake!
One Big Chocolate Chunk Cookie
Yield: one 10″ cookie
6 tablespoons unsalted Kerrygold butter, softened
3/4 cup (135g) brown sugar
1/4 cup (55g) superfine sugar
1 organic egg
2 teaspoons Madagascar vanilla extract
1/4 teaspoon LorAnn caramel flavoring oil
1 cup (150g) plain (all-purpose) organic flour
1/8 teaspoon baking soda
1/4 cup (25g) organic cocoa powder
3 ounces Scharffen Berger semi-sweet baking chocolate, chopped into mini-chocolate chip sizes
Optional: 2 ounces toasted walnut pieces
Ice-cream and/or caramel sauce to serve (my favorite is coffee ice cream, but vanilla is fine as well)
Preheat oven to 160°C (325°F). Place the butter, both the sugars, egg, vanilla, caramel oil, flour, baking soda, and cocoa in a food processor and process until a dough forms.
Press the dough out to a 10-inch round on a baking tray lined with a buttered or coconut oil-sprayed piece of baking paper. Scatter with the chocolate and lightly press the pieces into the dough. Bake for 15–20 minutes or until the edges are firm to the touch. Allow to cool slightly on the tray. Serve warm with ice cream and/or caramel sauce.