Chewy Chunky Cookies! aka Anger Cookies



Something fantastic came from my anger!

There are many types of biscuits in the world, but my favourite would have to be big, chewy cookies full of chunks! I like the soft ones that melt in your mouth with that hint of chewiness when you bite in - dare I say the American style ones?  

Cornflour, what chu doing in this photo? You ain't needed!



These particular cookies came about from a bit of an unusual scenario. You'd think cookies would be made in the kitchen on a Sunday with the afternoon sun streaming in the bay window, while forest creatures sing a Disney princess song. Well, these cookies were created at about 10pm on a week night when I was fighting with Mr. Cakes about the volume of the television in our old tiny apartment. I decided to create my own noise. What better than get the electric beaters out and make cookies in a steel bowl?

 

The start of the magic.



And that's how they got the name in our household of Anger Cookies. Really, what a way to try and win a fight. But at least we both saw the humour in it the next day and we had cookies! And I now have this amazing cookie recipe!



It's a nice soft batter that's a blank canvas for your imagination!



There are a few things which make these cookies so good. First of all, there's a fair amount of oil in it which creates a really moist, gooey cookie. I add butter as well because I think that gives a good depth of flavour.



Double choc pecan. Pretty classic combination...so good.

The second tip that I can give you is about flour. It's always about flour. Seriously, good quality flour makes the world of difference in all my baking. In cakes and cupcakes, I insist on using a low protein flour which makes them soft and fluffy but with cookies, you want them to have a bit of bite and strength to make them chewy. So use a strong or '00' flour if you can get it, or normal, good quality flour.

This is the flavour combo of late 2014, I tells ya.



And finally, the third thing about these cookies are the CHUNKS! Heaps of them! It's in the name, you guys. And so is anger but I told you about that already. So usually I put dark, milk and white chocolate and chop up some caramel chocolate to put in there too but this time I decided to split the mix up and make two types. In one bowl I put pecans, dark chocolate melts and white chocolate chips.

oooooh what smells better than fresh cookies!


And the other, caramel chocolate and pretzels. You guys, you heard it here first: pretzel is the new salted caramel. You're gonna start to see it everywhere! And I'm never one to shy away from a food trend! So I decided to try it out too! I liked it, it's a bit different.

I like to leave whole pieces of the caramel chocolate in the mixture so it goes molten and gooey.

These cookies are gooey in the centre so if you like a firmer cookie, bake for 12 mins, instead of 10. This recipe double and halves really well too! 
 

So good fresh out of the oven.



Give these cookies a go, they're super easy and really yummy!

Win.

Cookie heaven!



Serving suggestion! Serving demand, more like.



Chewy Chunky Cookies

Prep time: 10 mins plus cooling

Cooking time: 10 mins

Total time:  20 mins plus cooling

 

Servings: 22 large cookies 

 

4 large free range eggs
1 1/3 cup brown sugar
3/4 cup caster sugar
1/2 cup (115g) soft butter
2 cups plain flour - preferably strong/00 flour
1 1/2 cups self raising flour
1 teaspoon bicarbonate soda
1 teaspoon baking powder
1/2 cup vegetable oil
Up to 5 cups of chunks  eg.
1 cup of chopped pecans
1 cup roughly chopped dark chocolate melts1 cup white chocolate chips1 cup chopped pretzel pieces1 cup caramel chocolate

 

1. Beat the eggs and sugars in a bowl until the mixture turns lighter in colour, about 2 minutes.
2. Beat in the soft butter for about 2 minutes. If there are small lumps of butter, don't worry as these will be beaten out once the flour is added.
3. Sift in flours, bicarbonate soda and baking powder and stir with a wooden spoon until incorporated.
4. Add the oil and chunks (split the mixture in two if desired and add chunks to each) and stir with a wooden spoon until incorporated.
5. Refrigerate, covered, for at least one hour.
6. Preheat oven to 180°C
7. Using an ice cream scoop, or by rolling large balls by hand, place mounds on tray, about 8 cms apart. I can get about 6 to a large cookie sheet.
8. Bake for 10 mins for soft gooey cookies, and 12 for firmer cookies.
9. Allow to cool slightly before enjoying!