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Chewy Chocolate Chunk Cookies

by //

We finally baked our first batch of cookies, and it was a big success!

It took us a while to try baking cookies because we do not have an electric mixer at all.  Thanks to this expiring gift certificate worth P1,000 from Anson’s Appliance Store (which came with the TV we purchased 2 years ago), we were able to buy ourselves a Moulinex Principio Hand Mixer.

So we tried this recipe from Smitten Kitchen (bookmark this page if you are into baking!) called Crispy Chewy Chocolate Chip Cookies, but instead of chocolate chips, we used chocolate chunks – made up of Whittaker Dark Almond and Flat Tops!

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The recipe is fairly easy to do; and the ingredients are readily available at the supermarket.

Here are what you will need:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar  (note: we reduced this to 1/2 cup)
1/2 cup white sugar  (note: we reduced this to 1/4 cup)
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips  (or chocolate chunks)

Steps:  (lifted from Smitten Kitchen’s recipe)

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2.  In a medium bowl, cream butter using the mixer.

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3.  Add brown sugar and white sugar, until well blended.  Beat in the vanilla, egg, and egg yolk until light and creamy.

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4.   In a separate bowl, sift together the flour, baking soda and salt.

5.   Mix in the sifted ingredients until just blended.

6.   Stir in the chocolate chips by hand using a wooden spoon.

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7.  Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

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8.  Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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I swear, these cookies tasted like those you buy at high-end coffee shops and hotels!  They are indeed chewy (as long as you eat it warm), and tasted just wonderful!

Try it!  I think they’re perfect for the coming holiday season – especially if you have kids who like to leave some cookies and milk for Santa on Christmas eve!  I’m sure Santa will double the gifts after tasting these home-baked, classic chocolate chunk cookies!

 

Comments

  1. Hi where do you buy parchment paper for baking. Wala kasi ako mahanap eh i wanted to try baking your Chewy Chocolate Chunk Cookies, which looks really yummy bytheway. Please help thanks.

  2. Thanks for the info and thanks for sharing all your recipes I am so excited to try them all.:)

  3. Hi Leah, I tried your cookie recipe but my cookies did not spread like yours. I don’t know where I went wrong, can you give me some tips?

    • Hi Cess,

      AJ and I could think of 3 reasons on why the cookies did not spread:

      1. The sugar and butter were overbeaten;
      2. The quality of the butter may not be that good;
      3. The oven is not hot enough

      If you want to be sure about the temperature of the oven, you can buy yung oven thermometer sa mga department stores. Mura lang ito.

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