Description
Crispy and crinkly on the outside, soft and chewy on the inside – just like a delicious Chocolate Chip Cookie should be! Melted chocolate pieces in every bite, combined with a yummy chocolatey, malt-y flavour. These Crunchy Chunky Chocolate Cookies are absolutely heavenly!
Ingredients
Scale
- 225 g butter, soft
- 230 g brown sugar
- 100 g white sugar
- 150 g Ovo crunchy cream
- 1 egg
- 1 ½ tsp vanilla
- 350 g flour
- 40g ovo powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 200 g dark chocolate, 60-70%
- 50 g Ovaltine milk chocolate
- 4 Ovo Branchli milk chocolate bars, totally about 80 g
- flaky sea salt
Instructions
- First, cream the butter and sugars in the bowl of an electric mixer until light and fluffy.
- Add in the egg and vanilla. Pour in slightly warmed ovo cream.
- Whilst mixing, pour all the dry ingredients (flour, baking powder, baking soda, salt and Ovo powder) into a separate bowl and stir.
- Chop the chocolate, including the Branchli.
- Carefully pour in the dry mixture into the bowl. Mix slowly, until some streaks of flour still show. Add in the chocolate, and stir by hand with a spatula.
- Form about 40 g cookie balls, and put in the fridge for about an hour.
- Form teaspoon-sized heaps of crunchy cream, put it on a small cutting board covered in plastic foil, and place in the freezer for an hour too.
- After an hour, preheat oven to 160°C fan-assisted/convection oven (180°C non-convection / 355° F). Take out the cookie balls, slightly flatten them, put a ovo heap in the middle, and pull the sides up again, rolling it into nice balls with a surprise in the middle.
- Put 6-9 cookie balls on a lined baking tray, and bake for 13-15 minutes.
- Remove tray from oven, bang a few times on the counter, and sprinkle each cookie with sea salt. Let cool for 5 minutes and enjoy.
Notes
- These cookies keep 2-3 days if stored in an airtight container. I prefer them fresh out of the oven, so I actually suggest this next tip:
- The cookie dough can be frozen up to a month, baking off the (filled) cookies as needed. Like this, you will have a fresh warm cookie whenever you have a craving!
- You can use drinking chocolate powder instead of the Ovomaltine powder, or even go for cocoa powder (you will have a more chocolatey cookie). Ovomaltine powder is only available in Switzerland. Replace the ovo crunchy cream with Nutella or any other chocolate or hazelnut spread. To replace the chocolate bar, chop up an equal amount of milk chocolate. Do not substitute the dark chocolate, as it pairs wonderfully with the sweeter cookie.
- You can leave the filling out – the cookies are just as delicious without the surprise.
