During the Holiday Season, watching classic movies is an all time favorite of our family. We like watching for the tenth time movies that are part of our past: some make us laugh until our belly aches, while with others we cry our eys out. It feels cozy and familiar like an old rugged sweater or a beloved blanket. My husband can recite entire movie lines and anticipate what happens next; as for me, I can say those lines in italian, because that’s how I saw those same movies (just to let you know, all movies you see in Italy, including the foreign ones, are all in italian. We don’t use subtitles but voice over. I remember the first time I heard the real actors’s voices, what a surprise 🙂 ).
Our nights in front of the Tv are enjoyed while sipping on a cup of tea or hot chocolate and nibbling on some cookies. It is not Cookie Season for nothing 🙂 .
Even when it comes to cookies, a classic always wins: we can’t get tired enough of good ol’ Chocolate Chip Cookies, usually in the chewy variation which is a best-loved here. I often use chocolate chunks instead of chocolate chips. I just find that the quality of the cookies is better when you can choose the quality of your chocolate. Normally we buy organic, fair trade chocolate bars with a percentage of at least 60% cocoa. And that was the case for the preparation of these Chewy Chocolate Chunk Cookies.
I don’t have a “family recipe” for chocolate chip cookies, my family in Italy never made them and as for me, I started having this delicious cookies when I came to Canada few years ago. So I did as I usually do, searching on the internet for good recipes and mixing and matching ingredients until I think I found “the one”. With this Chewy Chocolate Chunk Cookies I think I got pretty close to perfection.
Thin, soft and chewy, the semi sweet chocolate chunks melting in your mouth and blending with the sweet cookie dough and the vanilla flavor.
You can’t just stop at one. It seems impossible to restrain from eating one after another after another….but finally conscious takes over and the thought of overdoing it puts an end to it.
They are great, of course, with a glass of milk. But even in the morning for breakfast with a cup of coffee or cappuccino. If you want to take it to an extreme level, try with some good quality ice cream sandwiched in between these two beautiful tasty cookies. The birth of a gourmet ice cream sandwich.
They did not last long. Our tin box was empty in just a short two days. Boost of spirit for my -always- shaky confidence as a baker 🙂 .
What are your favorite cookies? And how do you like them? I want to know details and all 🙂 .
Song of the day: “All I Want For Christmas Is You” by Mariah Carey, part of the soundtrack of the movie “Love Actually” (which I look forward to every year 🙂 ) .Print
- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons potato starch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, potato starch, baking soda and salt, and beat on medium-low speed until combined. Fold in the chocolate chunks until just combined.
- Use an ice cream scoop or a spoon to shape the dough into balls, and place them on the prelined baking sheet. Chill in the refrigerator for about 20 minutes.
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
And for the chewy but also a bit crunchy cookie lovers, we have:
White Chocolate Macadamia Oatmeal Cookies, hosted on “The Spicy Eggplant” foodblog: