• RomyL

Chocolate Chunk Cookies

Updated: Apr 1, 2020

Makes 8 LARGE Cookies

 

Oof. It's been a crazy couple of days. I'm sure we have many more to come.


Whilst these next few months - and probably years for some people - are going to be tough, I am going to make as much content as I can to lift your spirits. I'll be going out to the shops as everyone else is and shopping from what's actually still in the aisles so hopefully everyone will be able to make some delicious #isolationrecipes alongside me.


I know it's going to be tough, but for those of you who want to learn a new skill - COOKING!!!! - I'm here for you. I'm mulling over some ideas of how I could bring little cooking tip videos or something as well, so stay tuned.


Remember, for a lot of us, the worst we will experience is boredom and a little loss in cash flow. You may never get time like this again to work on that something, read that something, write that something, play that something, or COOK that something. So take this opportunity and grasp it.


Also - use your privilege to help others as well as yourself. Let's do this! Let's start with cookies!

PRO TIPS

  • The dough may need some elbow work as you add in the flour - don't be afraid to use your hands. The dough shouldn't be sticky or wet

  • USE ANY NUTS YOU WANT. OR ANY CHIPS YOU WANT - PEANUT BUTTER? Carrrramel??? Go crazy, it's your cookie

  • You can turn these into little drop cookies by taking a heaped teaspoon size and rolling them into balls

  • Weigh your cookies before baking them to make sure they are even


Recipe


Ingredients

  • 190 grams of cubed, cold butter

  • 1 cup of brown sugar

  • 2/3 cup of sugar

  • 2 eggs

  • 3 cups of flour or cake flour

  • 1 teaspoon of cornstarch

  • 3/4 teaspoon of salt

  • 3/4 teaspoon of baking powder

  • 1/2 cup of chopped walnuts

  • 1/2 cup of chopped cashews

  • 1/2 cup of white chocolate chips

  • 1/2 cup of semi-sweet chocolate chips


Method

  1. Preheat your oven to 210℃ (410℉)

  2. Cream together your butter and sugars until light and fluffy

  3. Add in your eggs one at a time until fully incorporated

  4. Gradually fold in your flour, cornstarch, salt, and baking powder until fully incorporated

  5. Stir in your chocolate chips and nuts

  6. Roll the batter into 8 even sized balls

  7. Bake in the oven for 10-12 minutes

  8. Remove them and let them cool for 5-10 minutes before serving

  9. Store in a cool, dry place in a sealed container

  10. ENJOY!!


Stay Salty,


Romy x

440 views0 comments

Recent Posts

See All