A couple of weeks ago I posted the results of my recent quest for the perfect chocolate chunk cookie. Dense and chewy, with a crispy edge and large dark chocolate chunks, these giant cookies were definitely up there. But perfection isn’t a finite thing, and yesterday I decided to rustle up another batch, using the lessons I’d learnt from last time round.
These are the result. I substituted plain white flour with light brown – the extra husk gives the cookies a slightly denser, nutty flavour. I also upped the brown sugar content and increased the butter ratio ever so slightly to create a a richer, fudgier result. Finally I reduced the amount of chocolate and added a third raisins and a third walnuts. I’m loving the crunch of nuts in my cookies at the moment, and the raisins add a plump juiciness that just cuts through the rich dough and chocolate. Perhaps not a cookie for absolute chocolate purists, but right now they’re top of my list.
Incredible chunky chocolate, raisin & walnut cookies
- 150g light brown flour
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 100g butter, melted
- 100g light brown muscovado sugar
- 25g caster sugar
- 1 medium free range egg plus one medium yolk
- 1 tsp vanilla extract
- 50g dark chocolate, 70% cocoa minimum, coarsely chopped
- 50g walnuts
- 50g raisins
- Line a baking sheet with baking parchment and set aside. Sieve together the flour, baking powder and sea salt.
- Whisk together the melted butter together with both sugars then, continuing to whisk, add the egg, extra yolk and vanilla to the mixture. Stir in the flour with a wooden spoon, beating briefly. Fold in the chocolate chunks, walnuts and raisins until well incorporated.
- Set the oven to 160 C/ 325 F and pop the dough in the fridge while it pre-heats. This will firm the mixture up slightly and make it easier to shape your cookies.
- After 15 mins or so, remove the mixture from the fridge and shape into around 8 large rounds. Squash them slightly onto the tray and allow plenty of space between each as they will expand as they cook.
- Bake for 15-18 minutes until the cookies are golden, the sides feel firm-ish to the touch but the centre is still quite soft. This is really important as you don’t want to overcook and lose that slight squidgy texture.
- Cool the cookies on the baking sheets. This will help to give them a gorgeous chewy texture.
- Stored in an airtight container these cookies will keep several days – if you can make them last that long!
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