Tuesday, August 18, 2015

Chocolate Chip Cookies

These Chocolate Chip Cookies were made weeks ago, though I think the name Chocolate Chunks Cookies would be more suitable as there's no chocolate chips at all, but rather, chunks of chocolate bars which are chopped to chunky pieces. 

The dough is mixed, rolled into logs, covered with plastic wrap and chill in the refrigerator overnight. The next day, slice the logs into disks 3/4 inch thick and bake in a preheated oven.

My logs are not exactly round, as one side is flat due to the position during the chilling period in the refrigerator. The next time, I'll place them in "standing position", with one rounded end at the base (then I have to make shorter logs), instead of laying them on the side. And due to the rather chunky chocolate chunks and nuts, some of the slices fall apart during slicing, but no problem, simply put them in place and shape the slices if necessary. Place the slices 3 inches apart as they will spread a little.

Freshly baked cookies! 

If you like soft chocolate chip cookies, bake them for about 10 minutes until they are very lightly brown in the centre. Since we love cookies with a little bite, I've baked the cookies for 15 minutes, rotating the trays halfway during baking time.

These cookies are so yummy! 

Chunky gooey chocolate and crisp walnuts, there's no stopping at just one piece! The cookie jar was empty on the third day!

Chocolate Chip Cookies
(adapted from "Ready For Dessert", by David Lebovitz)
makes about 48 cookies
2-1/2 cups (350gm) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt (omit)
1 cup (8 ounces/225gm) unsalted butter, at room temperature (use salted butter)
1 cup (215gm) packed light brown sugar (I use 1/2 cup)
3/4 cup (150gm) granulated sugar (I use 1/4 cup)
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225gm) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
14 ounces (400gm) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to - 1-inch (1.5 to 3-cm) chunks or 3 cups (340gm) chocolate drops (I use 300gm dark chocolate)

In a  small bowl, whisk together the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.


  1. Hi Joyce,
    Chocolate chips or chocolate chunks ... I simply couldn't resist these chocolate chip cookies ... even I'm having slight sore throat ... wish to grab some :D

  2. These cookies look amazing Joyce:))

  3. Joyce, I love chocolate chunks in cookies, when bite in the cookies can tasted the melted chocolate, so so yummy heehee

  4. Hi Joyce,

    Whether these cookies are made with chocolate chunks or chips, your fully loaded chocolate cookies are looking so irresistible and yummy :D


  5. Joyce, what's not to love about these cookies? I love the chocolate chunks and I say this is better than chocolate chips!

  6. Hi Joyce, I'm sure all kids will love this. I have agreed to a voluntary organisation to conduct baking class for under privilege kids. Your post has given me some idea to plan for the lesson. Thanks for sharing!

  7. I haven't had or baked any chocolate cookies in a while..time to start a batch! These look very delicious.