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'.
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
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with parchment paper.
- In a medium bowl, mix the flour, baking powder, baking soda and salt.
- 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.
- 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.
- 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.
- Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.