I love anything chocolate, and chocolate chip chunk cookies…I absolutely love ’em. I just hate that I can’t stop eating once I start-they are so addictive!!
The trick I learned is to bake a small batch- for us, that’s about a dozen, three cookies for each of us; so when it’s gone..it’s gone!!
Ha! If only I keep that in mind everytime..but heck, no. I bake the whole batch more often than not and just worry about my self-control later. It’s a tough battle. *sigh* 😉
This recipe is from here. It has become my go to recipe whenever the cookie monster in me needs feeding. I sometimes replace the flour with wholewheat flour without any problem, it still taste great. I like to put some chocolate chunks on top of each cookie right after I take them out of the oven. The heat from the cookies will slowly melt the chocolate…and it IS SOOO GOOOD!! YOOOOM!
Double Chocolate Chunk Cookies
Ingredients (click ingredient to buy it)
- 250 g. 9 oz. unsalted butter, softened
- 350 g Soft Brown Sugar
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 310 g 2½ cups plain flour
- 60 g ½ cup cocoa powder
- 2 teaspoons baking powder
- a pinch of salt
- 350 g dark or bittersweet chocolate chopped
Instructions
- Preheat the oven to 180 C .
- Place the butter and sugar in a bowl, and beat until light and creamy.
- Add the vanilla and eggs and stir together well.
- Sift in the flour, cocoa powder, baking powder and salt and mix until just combined
- Fold in the chocolate.
- Place large spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
- Cook in batches for 15-20 minutes, until the bases are cooked.
- Allow to cool on the tray.
- Makes about 30.
