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Chocolate Chunk Cookies | by Mrs Magic
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Chocolate Chunk Cookies

Can you sense a theme recently? I've not been out today so decided to make some chocolate (white and milk) chunk cookies. These are a little bit well fired but still taste nice, according to Mr M anyway... (He's our cookie monster in residence!)


(#5 in interestingness - thank you so much!)


Recipe for Babybee and anyone else who would like it:


Sue Lawrence's Chocolate Chip Cookies

Makes 20 – 24 small or 10 – 12 large


175g plain flour

½ teaspoon bicarbonate of soda

¼ teaspoon salt

70g light muscovado sugar

50g golden caster sugar

125ml sunflower oil

1 medium free range egg

½ teaspoon pure vanilla extract

150g chocolate chips (I use roughly chopped chunks, half white, half milk chocolate)


Preheat the oven to 180c/350f/Gas mark 4 and lightly butter two baking sheets. Then, sift the flour, bicarbonate of sugar and salt into a bowl. Beat together the sugars and oil until smooth using electric beaters, a food mixer or by hand, then add the egg and vanilla. Gradually tip the flour mixture into the oil mixture, and fold in gently before stirring in the chocolate chips. Be mindful not to overcook, else you chance them emerging all crunch and no chew.


Spoon heaped teaspoonfuls (or dessertspoonfuls) of the mixture on to the prepared baking sheets and bake for 10 – 12 minutes until pale golden yet still slightly soft in the centre. Be warned however – upon emerging from the oven, these particular cookies may not be as crisp or golden in appearance as one might hope but will achieve full glory upon cooling. Leave your cookies on their baking sheets to firm up for a couple of minutes once done (if you are too hasty, they’ll be too fragile to lift) then tenderly transfer to a wire rack to cool.



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Taken on August 14, 2007