Feb 05

Chocolate Chunk Cookies






Love is in the air once again and I am pretty lousy at it. I used to be better at Valentine’s Day in my school days … hahaha. Man, I used to do some serious Valentine’s day prep when I was in school. I made cards, I baked cookies, I painted silly things and I gave it all away, the majority of which went to a boy I fancied who was a year older to me. As I grew older I simply bought gifts and gave those away too … again, the majority of which went to a boy whom I fancied. I hope they cherished all my efforts (probably not … the b***ards!). These days Valentine’s day is a pretty ‘meh’ day for me although I do like to fuss a little in the kitchen … just a little.



So we are going to kick off this months FoodFlurries theme of “Looooove” with some classic, old-fashioned chocolate chunk cookies. Now honestly, who doesn’t love this timeless favourite, huh? I borrowed the recipe from Betty Crocker and simply omitted the crushed nuts. I like my cookies plain. The recipe is straight forward and to the point. I made these in like thirty minutes flat. The cookies you are about to make are really crunchie. If you want them chewy then add baking powder into the mix.





¾ cup light brown sugar
¾ cup white sugar
120 g butter, softened
1 whole egg
1 tsp vanilla extract
2¼ cups flour
pinch of salt
1 tsp baking soda
100 g chocolate chunks



Beat the butter and all the sugars in a mixing bowl with a wooden spoon. Since the butter is at room temperature this should be an easy-peasy task.


Next add in the egg and the vanilla extract. Stir through until well combined.


Now add in all the flour, salt and baking soda. Stir with the wooden spoon at first, then switching to your hands when a nice pliable cookie dough forms. At this point you can add in the chocolate chunks. Gently incorporate into the dough without overworking it or heating it up too much or else the chocolate bits will start melting.


Spoon out rough dollops of dough onto a baking sheet or roll them into logs, freeze them and cut perfect rounds later with a knife. Bake in a pre-heated 180°C oven for about 15 mins, depending on the size of each cookie you’ve put on the sheet pan. What you’re aiming for is a cookie that’s lightly browned round the edges and cooked all the way through.


When the cookies come out of the oven they will be a bit soft at first, but they’ll firm up nice and crispy once they have cooled completely. Enjoy with a cold glass of milk.



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Even though these may look pretty ordinary and old-fashioned, but seriously, who can resist them? Chocolate chip cookies have stood the test of time, soothing the tummies and bringing joy to millions for generations. For starters, your entire house will smell heavenly … you haven’t even bitten off a single bite yet and you’re already salivating. If you were to pack up a box of these and send them to someone special you will definitely be scoring a ton of brownie points, regardless if they insist they are on a strict diet regime. Late at night, under the cover of darkness you know they will be scoffing these brilliant cookies you just made.



This recipe will get you about 35 – 40 cookies so you will have plenty to send around and still have some leftover for yourself. So get going ~ it only takes about an hour or so to finish. Only ten days left to go until Valentine’s day is upon us. Speaking of Valentine’s day (or lack thereof), instead of promoting the month of love, I find it highly disturbing that shops are choosing instead to push Easter confections in our faces already. Easter eggs galore everywhere! I just wish the retail industry would put things into better perspective sometimes. Anyway, enough of that for now. Go and make cookies … I urge you!



~ Enjoy! ~





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