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Double Choc Chunk Cookies

125g unsalted butter, softened

1¼ cups (275g) CSR Raw Caster Sugar

2 large eggs, lightly beaten

1 cup (150g) self raising flour, sifted

1 cup (150g) plain flour, sifted

½ cup (45g) rolled oats

125g dark chocolate, roughly chopped

125g milk chocolate, roughly chopped

2 tbsps CSR Raw Caster Sugar


  1. Preheat oven to 180°C conventional (160°C fan forced). Line two oven trays with non-stick baking paper.
  2. Beat butter, raw caster sugar and eggs with an electric mixer until combined, do not overbeat.
  3. Stir in sifted flours, oats and chocolate.
  4. Drop rounded tablespoonfuls of mixture about 5cm apart on prepared trays. Flatten slightly. Sprinkle with extra raw caster sugar.
  5. Bake for 12-14 mins or until golden around the edges. Leave cookies on trays for 5 mins before transferring to a wire rack to cool. Store in an airtight container.
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Double Choc Chunk Cookies
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Makes: 30


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