The name itself is a mouthful!
These cookies are super special to me. Let me tell you why!
These goodies are what sustained me during my LONG delivery and first month after our little guy arrived.
Packed with dense goodness, they are not overly sweet or rich. But don’t get me wrong. They are far from boring! The combination of flavors is perfect. I have perfected this recipe and will not be changing it (well, until I come out with a Paleo version).
These cookies are so good I never just eat one. That’s why I called them “the best” supreme chocolate chunk cookies!
I was working on perfecting my recipe the day our little bundle of joy decided to come. He came right on this due date, do you know it?! Only 3-4% of babies come on there due date by the way. He was born 6 minutes into his due date on May 23rd.
I had just put together a batch of these lovely cookies, ate about four of them, took a few to my husband’s work and packaged up the rest.
And it’s a good thing I had some left over! They were vitally important during my long labor.
And since coming home from birth care, I’ve made a batch every week.
Three reasons why I love these chunkies:
1. The most obvious reason: they’re flippin delicious!
2. Easy to eat with one hand! (super important with a newborn)
3. SO so easy to make!
These are just about the quickest cookies to make. I suppose it would even be quicker if you bought chocolate chips.
But why buy when you can use your favorite chocolate bar?
Whittaker’s Dark Ghana is our favorite chocolate in New Zealand. I just chop up about 1/2 cup of chunks from the bar and use them in place of chocolate chips. The flavor is so much better with dark chocolate! If you’re into dark chocolate, that is. But who isn’t!?
When making the dough it’ll have coarse crumbs that aren’t too sticky. I use a hand blender to combine all my ingredients. A KitchenAid is great too.
Mix in your walnut and chocolate last. I use a spoon to scoop up chunks of the cookie dough then roll into balls with my hand. I always pat them down a bit before laying them down on my Silpat.
The end result is a perfectly soft, delicious and chunky chocolate goodness. When eaten warm the chocolate just melts into your mouth. The flavors combine in your mouth and are even better with fresh milk. I don’t feel bad eating multiple cookies as they are very low in sugar.
Did you get that? Low in sugar! We like that!
I hope you enjoy this recipe as much as I do! Remember, these lovelies aren’t too sweet. In my opinion they’re just right…but if you need to add a bit more sugar, feel free! 😉
And don’t forget that glass of fresh organic milk!
- ½ cup (113g) butter
- ¼ cup raw sugar
- 4 tablespoons raw brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 ¼ cups spelt flour
- ½ cup shredded coconut
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ walnuts chopped into pieces
- ½ cup (113g) dark chocolate chopped into rough chunks
- Preheat oven to 180 C (350 F).
- Beat the butter, sugar and vanilla until creamy and then add the egg.
- Combine flour, salt, baking soda and coconut. Using a large chef’s knife chop the chocolate and walnuts into chunks. Mix into the dough.
- Using a regular spoon scoop up a bit of dough and roll into balls. Pat the balls down a bit before putting them onto a baking tray (I always use a Silpat). The size depends on how big you want them.
- Bake for 9minutes or until just golden. Don’t over-bake!
- Cool on a wire rack and store in an airtight container. The dough freezes well too! You can freeze up to 3 months.
- Enjoy the freshly baked cookies with a glass of milk!
And stay tuned for a Paleo version of these cookies!