Ok, Ok.  Let's face it.
Is this recipe drastically different then any of the other choc. chip recipes that I've tried?  No, of course not.
Do I care?  No, of course not.
The thing is that chocolate chip cookies are good, in fact, they're great.  They are probably the sole reason that I started making cookies.  They are also probably the reason that I never buy cookies from anywhere - grocery store, cafe, bakery.  Good, home-made chocolate chip cookies can change your life.
I love trying different chocolate chip cookie recipes.  It's fun.  It's amazing to see what little changes will come out of even the same recipe.
It's kind of like brownies.  I like trying different combinations and the differences look so minor but can be so big at the end of the day.
So, now that we've established that we're not trying to re-invent the wheel here, let's look at how these cookies turned out at the end of the day.


First, I used dark brown sugar so these babies turned out a little darker for me than they will for you.


Second, I used 55% chocolate.  You could easily choose milk chocolate or darker chocolate... even white chocolate.
Lastly, the taste was nice.  They had a little crunch to the texture and the chocolate was just the right amount.  These cookies aren't revolutionary but they are amazing just the same.


Chocolate Chunk Cookies (Delicious UK magazine)
makes about 2 dozen small cookies

125 g/ 1/2 cup unsalted butter
110 g/ 1 cup (lightly packed) brown sugar (I used dark but light is recommended)
55g/ 1/3 cup sugar
1 lg egg
1 tsp vanilla extract
150 g/ 1 1/2 cups unbleached, all-purpose flour
1/2 tsp sea salt
1/2 tsp baking powder
100g/ 1 full cup + a little bit extra, milk or dark chocolate (I used 55%)
70g chopped pecans or walnuts (I didn't add these)

Preheat oven to 350 degrees F.
Line 2 baking trays with baking mat or parchment.

Cream together the butter and sugars until light and fluffy.  Add the egg and vanilla and continue to beat until smooth.
In another bowl combine the flour, baking powder and salt.  Mix together.  Add in the chocolate and nuts.  Mix lightly.  Combine the flour mixture with the butter mixture.  Mix well.
Drop by tablespoons onto the baking sheets, leave a little space in between.
Bake for 10 - 12 minutes until pale golden.
Cool briefly on the tray then remove to cooling racks.