Double Chocolate Chunk Cookies

Double chocolate chunk oaty cookies

Perfection is subjective. My idea of the perfect chocolate chip cookie is one with decent chunks of chocolate and a slightly crispy outside with a soft and chewy inside. Yum!

If that description doesn’t fit with your idea of the perfect cookie, then I invite you to help me appreciate the crispier and crumblier qualities of a cookie that you might define as perfect. I eagerly await the cookie deliveries.

Since I have so many leftover brewing grains at my disposal, I used grains instead oats for this recipe. If you want plain chocolate chunk cookies, without oats or grains, then just leave them out and double the amount of flour used.

What you’ll need:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups spent brewing grains or rolled oats
  • 1 tsp baking soda
  • a pinch of salt
  • 1 cup packed brown sugar
  • ¼ cup castor sugar
  • 180g softened butter
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 – 1 ½ cups of chocolate. I used a smashed up block of both Cadbury’s Old Gold and Dairy Milk.
  • ¾ cup of anything else that goes with chocolate… I used walnuts in my batch, but you can’t go wrong with hazelnuts, peanuts, cranberries, or dried apricots.

What to do:

  • Preheat your oven to 180°C.
  • Combine the flour, grains (or oats), salt, and baking soda in a bowl.
  • In another bowl cream together sugars and butter until fluffier and lighter in colour.
  • Beat the eggs in one at a time and then add milk and vanilla extract.
  • Gradually add the flour mixture and mix to combine.
  • Add your mountain of chocolate and extra goodies and work them into your mixture with a spoon – arm workout done for the day.
  • For a perfectly round cookie, grab a chunk of dough and roll it in your hands until it’s a perfect little ball. These will spread when they bake, so give them plenty of room on the baking tray. I limited the cookies to twelve per tray and they still came out of the oven looking very cosy with their neighbours.
  • Lightly press each ball with the back of a fork.  You could also put some chocolate chunks or nuts on top of the cookies before putting them in the oven.
  • Bake for about 15 minutes.
  • Transfer to a cooling rack after a few minutes.
  • Make sure you don’t let them all go cold before you tuck in. Grab a big glass of milk or a cup of tea and enjoy!

If, like me, you will eat your way through the whole pile of cookies in a very short amount of time, then put some of them in the freezer… out of sight, out of mind (?)

My batch of cookies had a subtle malty flavour from the grains, which was a tasty addition to my usual recipe. The texture of the grains was not quite as pleasant as the softness provided by the oats, but I think this could be fixed by breaking down the grains further in a food processor.

If you are after a slightly healthier alternative you could replace roughly half of the butter with a mashed banana or avocado. These cookies will be a little bit softer and more cakey than usual.

Try this recipe and let me know how it compares to your perfect cookie.

5 responses

  1. Somehow a whole weekend went past without any of the Aussie cookies coming to my notice! Maybe next time?

  2. mmm nom nom, I have just made a batch of great cookies! I followed your recipe except I used half a cup of LSA meal to substitute with flour. my goodies included craisins, sultanas, walnuts and coconut crisps. Awesome!

  3. These sound delicous. I guess if your arm workout is done by mixing the cookies, your tummy workout is done by eating them?

    • Yes, I like to think that the cookie maker gets to eat twice as many cookies as anyone else so that they can re-energise after the baking prep.

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