FOOD PORN THURSDAY // THE BEST CHOCOLATE CHUNK COOKIES

Ok guys, I can confidently say that these cookies are the best ever. Truly. These are the best chocolate chunk cookies in the world and I’d be willing to stake my life on it. Not only are they the most delectable, chocolaty-chunky morsels ever, they’re also incredibly effortless to make. All you have to do is mix, roll and bake. Et voila. The only problem you may encounter is finding the will to stop yourself from devouring the entire tray. Especially when they come out of the oven and are at their most irresistible. Warm, molten and gooey. How does one resist such temptation? 


The original recipe called for walnuts. And if you’re anything like myself you would have been thinking, “ewww, walnuts”. I did contemplate substituting them for something significantly less bland and more flavourful like pecan nuts but thankfully I did not. Somehow those earthy tones walnuts emanate pair well in this cookie. You get the crunch and texture from these nuts and all sans that awful insipidness that I associate walnuts with. Best of all they reduce the overall sweetness, making all that chocolaty goodness more prominent for your taste buds. It’s actually a perfect pairing. Who knew?

That said, am I walnut convert? Probably not. Would I consider using them again? In this recipe, hell yes. In others? Probably not.

What can I say, I’m stubborn when it comes to certain dislikes, especially concerning food.

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 INGREDIENTS: 

125g butter, softened

1/2 cup brown sugar

1 egg

1 tsp vanilla essence

1 1/2 cups of plain flour

180g dark chocolate, roughly chopped

30g milk chocolate, roughly chopped

1 cup walnuts, roughly chopped

Preheat oven to 180°C / 356°F and line two baking trays with baking paper.

Beat butter and sugar until well combined.

Add the egg and vanilla essence and beat until thoroughly incorporated.

Add flour and mix well using a wooden spoon then add the chocolate and walnuts.

Roll mixture into large walnut sized balls and place on the baking tray, leaving a space of 3cm between each ball.

Flatten slightly with the underside of a spoon.

Bake for around 20 minutes or until lightly browned.

Allow cookies to rest and completely cool

[ Recipe adapted slightly by Sarah Hobbs for Australian Good Taste magazine ]

Et voila.

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