I learned to bake when I was very young – I can remember spending countless hours with a little apron tied around my pudgy belly standing on a chair propped against the kitchen counter stirring cookie dough. Cookies were the first thing I learned to make, and my favourite, of course, was Chocolate Chip.
My repertoire soon expanded beyond Chocolate Chip, and I graduated to following a cookie recipe on my own, even if I still needed help with baking them in the oven. I started experimenting by adding oatmeal or coconut or white chocolate chips. But still, my favourite cookie as a child was plain old Chocolate Chip.
While I don’t often bake Chocolate Chip now as an adult, I do love the nostalgia of the smell and taste of a classic Chocolate Chip cookie. I’ve upped my game in this recipe by chopping up a good quality dark chocolate bar instead of using any old chocolate chips – and using good quality chocolate makes all the difference. Bake these Chocolate Chunk Cookies until the edges just begin to brown and the middles are still soft – that way the cookies will be perfectly chewy in the middle and slightly crunchy on the edges.
Everyone has their favourite chocolate chip cookie recipe – my recipe for Chocolate Chunk Cookies takes me back to the pink and cream kitchen in the pink stucco house I grew up in.
Do you have a cookie recipe that reminds you of your childhood? What recipe did you first learn to bake?
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups good quality dark chocolate bars, chopped
- In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time, mixing thoroughly between each. Add the vanilla.
- Measure out the flour, baking soda, and salt into the bowl, and stir until incorporated. Fold in chopped chocolate.
- Drop teaspoon-sized balls onto greased cookie sheets (mine were more like tablespoon-size balls - but watch out, they will spread!).
- Bake at 350 degrees F for 10-12 minutes or until slightly golden on the edges but still soft in the middle. Cool on wire racks.
- Yields 2-3 dozen cookies.