Ingredients: (makes 12-14 cookies)

• 225g Stork Baking Spread (Softened)

• 200g Brown Sugar

• 100g Granulated Sugar

• 1 Coccodi Italian Medium Barn Egg

• 1 Egg Yolk

• 1tsp Vanilla Essence

• 250g All-Purpose Flour

• 1tsp Baking Powder

• 1/2tsp Salt

• 250g Novibloc Dark Chocolate 500g

Method:

1. Preheat your oven to 175°C. Line your baking sheet with parchment paper.

2. Whisk together the softened margarine, brown sugar, and granulated sugar in a large bowl until smooth. Add the egg, egg yolk, and vanilla extract, and whisk until combined.

3. Whisk together the flour, baking powder, and salt in a separate bowl.

4. Gradually fold the dry ingredients into the wet ingredients. Mix until just combined.

5. Fold in the chocolate chunks, making sure they’re evenly distributed.

6. Use a tablespoon or cookie scoop to portion out the dough, placing each ball onto the baking sheet. Leave about 5cm between each cookie.

7. Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers look slightly underbaked.

8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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