Here is another cookie treat today, I'm definitely on a cookie kick at the moment and thoroughly enjoying it. Cookies are one of the fastest and easiest things to make and these were absolutely that. These Soft Baked Chocolate Chunk Cookies are for those of you who love soft and chewy, rather than crisp cookies. The secret to these soft baked cookies is to use melted instead of softened butter, which gives them that soft texture. These cookies are best served with a glass of ice cold milk!
Soft Baked Chocolate Chunk Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 baking soda
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup of firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
10 ounces bittersweet chocolate, cut into 1/4 inch pieces
2/3 cup walnuts, chopped (optional)
Preheat the oven to 350oF/160oC. Line 2 baking sheets with baking parchment.
In a medium bowl, whisk together the flour, salt and baking soda.
In a large bowl, whisk the melted butter and sugar. Whisk in the eggs, one at a time, until well blended. Whisk in the vanilla. Using a wooden spoon, stir in the dry ingredients until combined. Stir in the chocolate and walnuts (if using).
Using an ice cream scoop or a spoon, drop the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 15 to 18 minutes (but check them after 9 to 12 minutes), until the cookies are just brown around the edges. The centre of the cookies should be soft and slightly puffy. Let the cookies cool completely on the baking sheets or a wire rack.
The recipe is from The Good Cookie by Tish Boyle