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 Cookies2 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 350
oF/160
oC. 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
It’s that time again when hubby informs me that I’ve been delegated to bake something for the badminton home match this evening. I really love being able to do this and any excuse to bake makes me happy. It also gives me the opportunity to try new recipes, I might as well get use of the lovely books I buy, rather than them sitting on the bookshelf looking pretty and gathering dust! As you all know this week I’ve enjoyed baking some nice treats from my new book, The Good Cookie by Tish Boyle, the book is full of page after page of amazing recipes, which makes you want to bake them all. So on my task to find a crowd pleaser, I came across the recipe for these Chocolate Chip Pecan Blondies and I thought this is just the thing, as it cuts up into bars and feeds a big crowd of hungry badminton players! As baker’s privileges, I get to be the first to sample the goods and these Blondies are wonderful, chewy on top, with a moist sponge that is bursting with flavour. 
Do blondies have more fun? This blonde does ;o) And I have a feeling that the badminton players will be thinking blondes are definitely more fun, hehehe.
