These are chewy Chocolate Chip Cookies combining the sweetness of the milk chocolate chunks and the bitterness of the dark chocolate ones.
The use of the dark packed brown sugar (which contains more sugar molasses than the light brown one) gave us cookies which are a bit darker but still wonderfully sweet and chewy.
Easy to make and cook either right away or for the mixture to be stored and cooked within a week.
Chocolate Chip Cookies
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Turn on an air circulation oven to 180 degrees C and set the rack to the middle position.
Whisk together the granulated and brown sugar along with the butter and salt to a smooth paste.
Add to the above the egg and the vanilla extract and combine well.
Add the flour and the baking soda and mix together with a spatula without overworking. Drop in the chocolate chips and chunks and fold. Refrigerate for 1 hour or even overnight.
Take an oven proof tray and place a parchment paper. Scoop the cookies mixture while leaving 4-5 cm space in between them and bake for about 12 minutes until the edges of the cookies start to brown just a bit. Allow to cool and enjoy.