To say I've been holding out on you is an understatement. I've been making these cookies for a year now (the original recipe is from the lovely Anya, via Ash, and was introduced to me shortly before my wedding last year). But you see, the trouble with these cookies is that, although the recipe makes a pretty large batch, they never last long enough to photograph! I invariably make them late at night, and by the time we've eaten a few, packaged the rest up (they make delicious gifts) and eaten the last few, I realise I've done it again, and I won't be able to blog them this time either.
So the last time I made them, for the cousin-in-law's birthday last week, I snapped a couple of quick ones on my phone. I even posed them with some milk for dramatic effect (then scarfed the cookies and the milk). They aren't great, but it will hopefully work. And for heaven's sakes, they look like chocolate chunk cookies - a light golden colour, with big chunks of chocolate, crispy on the outside and chewy in the middle. You'll love them. If you don't, you're clearly not really human.
Chocolate Chunk Cookies
1 cup sugar
1 cup brown sugar
1 1/3 cup butter, melted
2 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
1 tsp almond essence
1/2 - 1 slab of chocolate (dark, milk, Top Deck, popping candy, whatever floats your boat)
- Preheat oven to 180ºC.
- Line a cookie sheet with a piece of baking paper or Silpat. Do not try to use wax paper (as I have done) it will stick to the cookies, and you'll have to peel it off piece by piece. Frustrating.
- In a mixing bowl, melt the butter.
- Add white and brown sugar, and the egg, stirring to mix.
- In a separate bowl, mix together the flour, baking powder and salt (I use salted butter, and don’t add salt).
- Slowly add the wet ingredients into the dry ingredients, and mix together until combined.
- Chop the chocolate, and mix into the batter.
- Using a cookie scoop (buy the smallest one on Yuppiechef here, and become a cookie scooping ninja) or a tablespoon measure and a spoon, or just roll into 1 inch balls, line up on a cookie tray, about 1-2 inches apart (they'll spread a little while baking).
- Bake at 180°c for 10-15 minutes or until golden. Check at 10 minutes, and take out as soon as the edges start to caramelise, and the centre is still soft to the touch.
- Remove from the hot cookie sheet as soon as you can, by simply lifting the baking paper off and onto a rack, as they continue to cook on the hot sheet.
- Allow to cool.Munch (that's an order).