It might come as a surprise to you, but I do spend some of my time at home cooking and baking rather than simply enjoying dishes prepared by more those more qualified. If you were in Melbourne on Mother’s Day this year, you know how miserable the weather was; cold and rainy, I didn’t want to leave the house after returning home from the 8km Mother’s Day Classic run in the morning.
Desperately in need of something warm and comforting, I ended up whipping up a batch of Chocolate Chunk Cookies, because a simple chocolate chip recipe didn’t quite seem indulgent enough. I increased the total amount of chocolate in the recipe, using both a mixture of block chocolate and chocolate chips to get a nice balance in each cookie. I also increased the amount of vanilla and added a dash of cinnamon, mainly because I like the extra complexity in flavour.
Chocolate Chunk Cookies
Adapted from “Marie Claire: Cooking”. Makes 20.
Ingredients:
- 100g butter, softened
- 175g brown sugar
- 1 tsp milk
- 1 tsp cream
- 1.5 tsp vanilla extract
- 1 egg (beaten)
- 250g plain flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 250g chopped dark chocolate
- 50g dark chocolate chips
Method:
- Beat the butter and sugar together until creamy.
- Add the milk, cream, vanilla and egg and mix until combined
- Add sifted flour, baking powder and cinnamon and mix until combined
- Mix in chocolate with a wooden spoon
- Roll out the cookie dough onto cling-wrap and place in the freezer for an hour.
- 15 minutes before you remove the cookie dough, preheat an oven to 180°C and lightly flour a baking tray.
- Remove dough from freezer, and roll out 2 tbsp of mixture at a time onto the baking tray.
- Bake for 14 minutes. Return unused dough to freezer while each batch bakes.
- Cool on trays and eat at least one while slightly warm.
Chocolate Chunk Cookies
My apartment smelt simply amazing while these were baking, and the extra warmth from the oven was definitely appreciated. Next time, I’ll remember to take more photos as I go along, but the final product is better than nothing. Let me know how they turn our for you if you decide to give these a whirl, or if you’ve found a way to improve the recipe.
