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Welcome to Lip-Smacking Food where I document my adventures in food and share my recipes. Enjoy! 

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies

I recently got my work visa (after a lot of hard work and determination), and I'm now back in New York City. It feels fantastic to be back after such a long absence (1.5 years!), although slightly strange too. For the first week back, I felt like I was in a dream. Now, after a month, I feel like I never really left.

I made these cookies during my last couple of weeks in New Zealand, after looking through some of my recipe books. I found this recipe for Chewy Chocolate Chip Cookies in a book called The Golden Book of Chocolate. I follow the recipe exactly, (with the exception of cutting up blocks of chocolate instead of chocolate chips) and I was so happy with the results it's now a staple in my cookie recipe collection. I didn't have any chocolate chips in the pantry but I did have several blocks of chocolate, so I thought I'd make them chocolate chunk cookies instead.

These cookies are so delicious, I had to share the recipe with you. The addition of old-fashioned rolled oats gives these cookies their delectable chewiness, and it's impossible to stop at just one.

Yield: about 24 cookies

Original recipe from 'The Golden Book of Chocolate'.

Ingredients:

2 Cups (300g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (250g) butter, softened
1 cup (200g) firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 & 1/2 cups old-fashioned rolled oats
1 cup (180g) bittersweet (dark) chocolate chips (or chocolate cut up into small pieces)
1/2 cup (90g) white chocolate chips
1 cup (100g) coarsely chopped lightly toasted walnuts

Method:

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with parchment paper.
  2. In a medium bowl, mix the flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together the butter and both sugars with an electric mixer on high speed until creamy. Add the eggs one at a time, beating until just combined after each addition.
  4. With mixer on low, beat in the vanilla, the mixed dry ingredients and the oats. Using a spatula, stir in both types of chocolate chips and walnuts.
  5. Shape the dough into cookies the size of golf balls and place about 3 inches apart on the prepared baking sheets. Bake until lightly browned, about 10 minutes.
  6. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
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