This is a chocolate chip cookie recipe I adapted from a soft back cookbook/magazine I bought several years back called Delicious Baking, put out by Delicious magazine. I love Delicious magazine. It is one of my favourites. I used to have a subscription to it, but when I lost my job a few years back I had to cut back and magazine subscriptions was one of the first things to go. *sniff *sniff*
So what makes this chocolate chunk cookie different than other chocolate chunk cookies? How does it shine?
There is nothing unsual about chocolate chunks, or even about using two types of chocolate . . . the difference is that you use DARK chocolate in these, which counterbalances the sweetness of the white chocolate perfectly . . .
I think you will agree with me that white chocolate can sometimes be somewhat cloying, which is why you often find it paired with things which are not so sweet such as rasperries and cranberries.
Another difference is that it uses DARK soft brown sugar, which gives these cookies a light whiff of molasses smokiness . . . oh so good.
Crispy edged . . . with sweet vanilla chunks and bitter dark chocolate . . . with a slight chewiness in the middle. I think you will agree with me when I say that those things all tip these cookies over the edge towards spectacular!
*Double Chocolate Chunk Cookies*
Makes about 16 - 17
- 125g butter, softened (1/2 cup +1 TBS)
- 250g soft dark brown sugar (1 cup +2 TBS)
- 1 tsp vanilla extract
- 1 medium free range egg
- 225g plain flour (1 1/2 cups + 1 TBS)
- 1/2 tsp baking powder
- 100g good quality dark chocolate, coarsley chopped (3 1/2 ounces)
- 100g good quality white chocolate, coarsely chopped (3 1/2 ounces)