The Wrong Way Chewy Chocolate Chunk Cookies

18 Jan

I caught a brutal cold/flu thing this week, and Mr. Parker took great care of me. He brought me soup, Dayquil, soft Kleenex, cough drops, and Nerds Rope for when I felt better. He also fed and walked my dogs, put DVDs on for me, and was just generally awesome.

His favorite cookies are chocolate chip, and he likes them chewy. As a meager “thank you,” I made him a batch of these. They aren’t the most attractive cookie, but they’re decadently buttery and – most importantly – chewy.

2 sticks butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2.5 cups all-purpose flour
9 oz (3/4 bag; use all 11.5 oz if you wish, though) chocolate chunks (chips are fine, too)

Preheat oven to 375F.

Now we come to the “Wrong Way” part.

In baking, you’re supposed to mix wet and dry ingredients separately and then combine the two. If I had more bowls, I’d do that. Currently, though, the only mixing bowl I own is the one that fits my mixer.


Combine the butter, sugars, and vanilla. Mix until incorporated. Add the egg. Mix for a moment. Next, add the rest of the ingredients – less the chocolate chunks – to the mixer bowl with the wet ingredients. Mix on medium/low speed. The dough should look like wet sand. Add the chocolate chunks and stir.

Drop rounded tablespoonfuls of dough onto a heavy, nonstick cookie sheet.

Bake for 8 – 10 minutes. The cookies should look just brown on the outside and just underdone in the middle.

Allow to cool on the cookie sheet for 10 minutes and then transfer to a cooling rack. Don’t worry; they should begin to look more normal as they cool.

There you go! Delicious, chewy cookies that only take a few minutes and minimal effort to prepare.

Makes slightly more than 36 medium-sized cookies.


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