Who doesn't love a good chocolate chip cookie? Well, in this case a chocolate chunk cookie. They have been around the block more times than anyone can count and somehow they just never get old. I hardly ever make them, but they sure are a hit with the kids and great for back to school!
Just yesterday I was talking about the effects of summer on my kitchen activities. Basically meaning non existent. However, now it is September. A month that brings promises of cool breezes, fallen leaves, pumpkin spice and casseroles. Wait, that is for all the folks that don't live in the solar furnace that is also know as southern Spain. Right, now I remember where I live and those dreams are just that for the moment.
Today was a case in point of being lulled into the false promises of September. There was no cool breeze or comforting dishes to tuck into. No, not even a sniff. Instead a blistering wind blowing up from the Sahara, bright blue sunshine and temps to match any day in the height of the maddening August. Yes, that is the reality of today.
Tomorrow, I am certain, will be a clone of today. So, I just may have to revisit that barbecue for a while longer just yet. Hold the pumpkin spice.
In the meantime, amidst the heat, I did make cookies. Why not? And if you are going to embark on a baking adventure in the sweltering heat, why not with something as simple as these cookies.
Chocolate chip cookies and their variations have been around since forever and ever. I think everyone probably has their own favourite recipe so this is nothing new or exciting. However, these cookies are really crispy chewy. Like the ones from the 80s only better.
Here's a little bit about the cookies.
I just used a basic milk bar of chocolate chopped up and it worked really well. You could use your favourite milk chocolate bar for this recipe. They use quite a lot of butter to get that extra crispy chewy factor. Trust me, it's what makes the cookies. You will see the baking time below at 8 minutes. Remember all ovens are different and yours may take a bit longer or a bit less. I would say check them at 7 minutes, and if they have flattened out and are golden around the edges and appear to be set, they are ready. If overbaked they will lose the chewiness and it will be more of a crunch.
Over all a super basic recipe that any 10 year old can make.
These cookies will keep in an airtight container on your counter for up to a week or in the freezer for months. In fact, these cookies are in the freezer right now.
Milk Chocolate Chunk Cookies
Makes: 3 dozen (approximately) / Prep time: 10 minutes / Bake time: 8 minutes
1 Cup/225 grams of butter
3/4 Cup/150 grams of brown sugar
1/2 Cup/100 grams of white granulated sugar
2 Cups/250 grams of plain flour
2 Cups/350 grams of milk chocolate, chopped
1 teaspoon of baking soda
1 teaspoon vanilla
½ teaspoon of salt
Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold in chocolate chunks.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 or 8 minutes or until edges are lightly browned. Remove from oven and place the baking pan on a wire rack.
Let cool a few minutes before transferring the cookies to a wire rack. Once cooled completely can be stored in an airtight container for about a week.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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