April’s Chocolate Chunk Cookies

I don’t have any cookies in my house at the moment.  If I had them, I would eat them.  I have no self-control when it comes to cookies.  So I don’t make them often.  When I do, they do a very quick disappearing act, because they are (if I do say so myself) spectacular.

These are one of my favorite cookies to make.  My little spin on your basic chocolate chip cookie.  I used to use half butter and half margarine or butter flavored crisco to make them a little fluffier.  But these days, I’m using less and less “fake” food, which margarine is in my book (did you know it’s chemically very similar to plastic?) so now I use all butter.  I think they taste better, but they do tend to come out a bit more flat.  I don’t really have a problem with that, although they are not quite as pretty.  But they still taste wonderful and I would happily sit down and eat a whole plate of them, were they here.  It might be time to bake another batch.

Right now, I’m craving a cookie.

A stack of cookie love.

A stack of cookie love.

April’s Chocolate Chunk Cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 cup butter (2 sticks, slightly softened)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. finely grated orange rind
1 tsp. vanilla
2 eggs
6 squares Bakers bittersweet chocolate, chopped up
1/2 – 1 cup walnuts (optional)

Preheat oven to 375˚.  Combine dry ingredients (flour, baking soda, salt & cinnamon) in a small bowl.  Set aside.  In a large bowl beat or stir butter, sugar and brown sugar until creamy.  Add eggs, vanilla, and orange rind.  Beat until combined.  Gradually beat or stir in flour mixture about 1/3 at a time.  Fold in chocolate and nuts.

Chopped bittersweet or semi sweet chocolate.  You could use chocolate chips if you want, but I love how you get varying sizes of chocolate bits with this method.  Some big chunks, some tiny slivers, and a little chocolate dust to flavor the dough.

Chopped bittersweet or semi sweet chocolate. You could use chocolate chips if you want, but I love how you get varying sizes of chocolate bits with this method. Big chunks, tiny slivers, and a little chocolate dust to permeate the dough.

Drop by spoonfuls onto an ungreased baking sheet.  If you prefer you can line your baking sheets with parchment for easier cleanup.  Bake 8-10 minutes until just barely brown around the edges.  Remove from oven.  Using a spatula, transfer cookies to wax paper or cooling racks to cool.  Try not to eat them all at once.

The perfect addition to any tray of treats.

The perfect addition to any tray of treats.

 

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3 thoughts on “April’s Chocolate Chunk Cookies

  1. Karen says:

    Orange zest in the cookies…nice idea.

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