Chocolate Chunk Cookies…

Chocolate chip cookies have always been a source of comfort for me. It might be the combination of rich chocolate in a crispy and very chewy cookie, or the fact that it is so simple yet so delicious. I love eating chocolate chip cookies warm out of the oven with a cool glass of milk; cool hits warm and creates an explosion of taste- yum… Following a recipe is important when making the best chocolate chip cookies- because you don’t want to end up with jaw-breaking cookies that taste like bricks, or paper-thin greasy ones, in my mind, a chocolate chip cookie has to be crisp on the outside, soft on the inside, and FULL of chocolate- not to greasy! I have found that using a mix of chocolate really takes this favorite to a new level because there’s additional flavor. I like to use a mix of dark chocolate chunks and milk chocolate chunks (occasionally white chocolate chunks) not only because they are more easily available where I live, but also because the taste is stronger and more pure. I also like adding walnuts because they give this ultra-moist cookie a bit of a crunch. What could be better than chunks in a cookie? The best part of this recipe is that you can play around with the ingredients- instead of chocolate bits, why not trying M&Ms? or even a peanut butter cookie? (use 1/3 cup of peanut butter and whole peanuts.)

Ingredients you will need:
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 pinch cinnamon  (or instant espresso powder)
1/2 cup (1 stick) unsalted butter + 1 tbsp vegetable shortening (shortening is optional!) All at room temperature
1/2 cup granulated sugar
1/3 cup brown sugar
1 tsp pure vanilla extract
1 egg
1 cup chocolate bits, chunks, chips, (whatever- I used 1/2 cup milk chocolate chunks and 1/2 cup dark chocolate chunks)
1/2 cup finely chopped walnuts

Method:
Line a baking sheet with parchment paper, and preheat the oven to 200  C or 375 F.
Whisk together the flour, salt, baking soda, and cinnamon in a small bowl.
In another bowl, beat together the butter, shortening, and sugars until well combined and creamy.
Add the vanilla and eggs, beating for another minute.
Add the dry ingredients until  just combined, then fold in the nuts and chocolate.
Place tablespoon-full mounds of dough onto a baking sheet each portion 1 inch apart.
Bake for 10 minutes (or 12 if you want them slightly crunchier) The edges should be golden brown, and the center should be lighter in colour.
Cool for 5 minutes before digging in.
Enjoy with some milk! ๐Ÿ™‚

(Adapted from Dorie Greenspan’s Baking From My Home to Yours “My Best Chocolate Chip Cookies”)