I'm constantly craving a good chocolate chip cookie. I recently tried a new brand of cookies - Fox's Chunkie Dark Chocolate Cookies and I really liked them. I slowly savoured the pack I had, and when I finished the last one, I knew I wanted to try my hand at making something similar at home instead of cheating and just grabbing another box of delicous-ness from the supermarket.
Mise en place for chocolate chunk cookies
Equal sized cookie dough balls
There are tons of chocolate chip cookies recipes in books and online web sphere, I had bookmarked several and have tried out a few recipes previously. While delicious, the cookies don't provide the satisfaction I get when I bite into store bought cookies - think either a Pepperidge or Fox's cookie. There just seems to be something missing somehow.
Freshly baked cookies
While these cookies are certainly yummy, I'm still on my quest to find the perfect chocolate chip cookie recipe (no easy feat I'm very sure). There's two camps on the topic of the perfect chocolate chip cookies - the I think I've found THE recipe and you guys out there should all try it too camp, and the I'm still searching camp. Obviously I'm in the latter group. Everyone has different personal preferences so what might constitute as the perfect flavour for one tongue might not be so for another.
These cookies were certainly rich in flavour from the dark muscovado sugar and browned butter used in the recipe. The wholemeal flour used in these also resulted in a chewy nutty flavour. One key tip in making chocolate chip cookies - use chopped chocolate chunks instead of chocolate chips. The chocolate chunks melt during the baking process and remain gooey long after the cookies are removed from the oven (several days after even). So if you want melty chocolatey goodness oozing from each mouthful of cookie, you know what to do. ;)
On a side note, I'm flying off tomorrow early morning (catching an early 1am flight!) for my vacation in Seoul. Simply can't wait! The thing is, the Sis checked the weather forecast today and it's reputed to be raining every day except for our first and last days. :( Our depressing. Oh well, hope I do enjoy myself shopping and eating! See ya all in a while!
Chocolate chunk cookies (adapted from Meeta at What's For Lunch Honey)
(makes ~50 cookies)
250g wholemeal flour
50g oat flour
1/2 tsp baking soda
3/4 tsp sea salt
180g unsalted butter, melted
200g dark brown muscovado sugar
100g caster sugar
1 large egg
1 large egg yolk
1 vanilla bean, insides scraped
150g dark chocolate, coarsely chopped into chunks
Preheat the oven to 160C. Line a baking sheet with baking parchment and set aside.
In a medium bowl sieve the flour, baking soda and sea salt together.
Whisk together the melted butter with the sugars until creamy, then add the large egg, extra yolk and vanilla innards to the mixture. Whisk again and then add the flour. Continue whisking the mixture for a few minutes. Add the chocolate chunks and fold in. The cookie dough should feel almost dry now and look like a solid lump. Make sure the chocolate chunks do not all cluster in one part of the dough. Chill in fridge for 2 hours.
Using a 1/8 cup, scoop small chunks of dough on the baking sheets. (I baked 10-12 cookies per tray)
(I froze half the batch by scooping the dough into equal size portions on a clean baking tray, then stuck it in the freezer. When the dough balls are firm, I popped them from the tray into a ziplock bag and just returned it to the freezer. Hello to cookies when I have the cravings!)
Bake on the upper-middle shelf of the oven for 14-17 minutes (depending on chewy or crunchy preference) or until the cookies are golden, the sides feel firm to the touch but the centre is still quite soft. At the 7-9 minute mark, use a flat spoon to smoosh the tops down, rotate the tray and return back to oven to continue baking.
Cool the cookies on the baking sheet/cooling rack. Store in a cookie jar.