This could be the closest thing to a chocolate chip cookie.
It is its large adorable cousin.
I can’t get enough of it. I always want more. Even when I’m done. I still want more.
I was craving this thing for months but had no will to get up and make it, yet I’ve been so vocal with my cravings lately. I had to express somewhere and bear the consequences. (Read the replies)
It only came to reality when I decided to invite Kevin over, enjoy lunch and produce mouthwatering shots. Lunch wouldn’t have been complete without dessert despite how full we were.
After maybe a month or 2 of craving, I had to get up and bake this delicious lazy cookie.
Yes I’m naming it The Lazy Chocolate Chunk Cookie. And that’s official.
I topped my slice with a generous scoop of vanilla ice cream and drizzles of freshly prepared, still warm caramel. You cannot imagine our faces and the sounds we were making. You don’t have to. Here’s a photo of Kevin’s face. LOL
This cakey cookie has easily replaced chocolate chip cookies for me. Not completely, but mostly when I’m too lazy to cream the butter, shape into balls or wait a lot before sinking my teeth into sweet sin. It also wins over when I realize I get to shamelessly have ice cream AND MORE CARAMEL!
Maybe I can get the best of both worlds if I flatten the dough more and bake it in a cookie sheet instead!
Hmmmm Go ahead and try this and I’ll let you know when I try the thinner one next time.
Lazy Chocolate Chunk Cookie
Recipe adapted from Skillet Chocolate Chip Cookie by Cookies and Cups
- 1/2 cup melted butter
- 1 cup sugar (1/2 white – 1/2 brown is an option)
- 1 egg + 1 yolk
- 2 cups flour
- 3/4 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 1 1/2 cups baking dark chocolate (cut into chunks)
- 50g dark chocolate 60% or above (cut into smaller chunks)
- Preheat the oven to 175 degrees
- In a large bowl, mix the butter and sugar with a wooden spoon until well incorporated
- Add vanilla, egg and yolk. Mix well
- Stir in the dry ingredients; flour, baking soda and salt (the dough might appear slightly dry)
- Fold in the chunks
- Line a baking tray with parchment and spread the dough evenly
- Bake for 15-20 minutes until it starts turning golden
- Cool for 10 minutes before cutting and serving Serve with a generous scoop of ice cream and homemade caramel sauce on top