While preparing my kids for summer camps and thinking of the lunches that would need to be packed for them, I had the idea of buying easy prepackaged treats that could quickly be added to their typical lunches. Soon after, I found myself buying a big box of individually wrapped cookies (main stream brand). I thought how bad could these be? Well I soon found out.
The following weekend I took my kids to the movie theater and on the way out the door I quickly grabbed a pack of these prepackaged cookies as a treat for myself. During the movie I started to eat the cookie and immediately became very thirsty to the point I couldn’t finish the cookie because I ran out of water to quench my thirst.
This experience reminded me of why I do my own baking. I know baking can be intimidating but trust me this Chocolate Chunk Cookie Recipe is the fastest, easiest and to boot healthiest cookie recipe you’ll probably ever make. It takes less time to make this cookie recipe than to go to the store and buy the prepackaged stuff. When eating these cookies your family will be transported to a world of warm, soft, flavourful indulgence with zero after taste, no additives and wholesome ingredients. My children love helping me make these delicious treats. The cookies keep well for several days so they are a great treat to include in their lunches.
Here is the recipe:
Chocolate Chunk Cookies
3 tablespoons unsalted butter, softened
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons canola oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole-wheat pastry flour or whole-wheat flour
½ teaspoon baking soda
¼ teaspoon salt
3 ounces dark chocolate (60% to 70% cocoa solids), chopped in chunks
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Stir in the vanilla.
In a medium bowl, whisk together the flours, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Gently fold in the chocolate.
Scoop rounded tablespoons of the dough onto the prepared cookie sheets, leaving at least 1 ½ inches between cookies to allow for spreading. Bake until the cookies are just set, about 12 minutes. Transfer the cookies on parchment to a rack and allow to cool. The cookies will crisp as they cool. Store at room temperature in an airtight container, where they will keep for up to four days.
Recipe courtesy of Ellie, from “Comfort Food Fix: Feel-Good Favorites Made Healthy (Wiley 2011)
[Image: Flickr user blottedcopybook]