Chocolate Chip Cookies and White Chocolate Chunk Cookies
Nothing says I’m here for you like a batch of freshly baked cookies. Seriously, they’re like the universal sign of love.
My mom went to visit my brother last week and I took the chance to bake him some cookies for my mom to bring to him. He hurt himself preeeettyyyy badly.
Tore his Achilles tendon to be exact.
Twice to be even more exact.
Yup, he’s going to need all the cookie healing love he can get!
These cookies are both chewy. The chocolate chip ones are my brothers favourite. I, on the other hand, am still trying to find my own favourite chocolate chip cookie. It’s amazing how everyone likes their cookies differently.
Forgot the baking paper. Whoops.
The white chocolate chunk cookies came out really soft and cake-like for me…they had the same texture as a brownie. But don’t be discouraged! They are very rich and good and they came out perfectly cookie-like for this person and this person and this person…so it’s only me…with weird brownie cookies.
Stay safe brother!
Onwards with the recipes!
Chocolate Chip Cookies
Recipe from Lovin’ From The Oven
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted (170g)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F (165 degrees C).
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
White Chocolate Chunk Cookies
Recipe from Annie’s Eats
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup dutch-process cocoa powder*
1/2 cup unsalted butter, at room temperature, cubed (113g)
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tsp. vanilla extract
1/3 cup milk
1 1/2 cups coarsely chopped white chocolate
*Substituting all natural cocoa powder is not recommended.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the sugars and cream on medium-high speed. Add the vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add the milk and mix until combined. Add the remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in the chopped white chocolate with a rubber spatula. Chill the dough in the refrigerator for 15 minutes.
Scoop the dough onto the prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18-20 minutes, rotating pans top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets. Store in an airtight container.