• Ella Shrago

Father’s Day Baking – Dark Chunky Chocolate Chip Cookies.

Hey everyone!

Today is Father’s Day in Spain and unfortunately, we are still under self-quarantine mode. So, my children and I have decided to bake some yummy chocolate chip cookies for their daddy to celebrate this special day. If you’re running out of fun activities with your children, here’s something that you can get the kids fully involved. And of course, for those who are in “self-quarantine-ing” solo can also benefit from this easy recipe.

I know that heading to the store and finding ingredients isn’t easy with these strict restrictions that we’re going through right now, but trust me that most of these ingredients are already in your pantry. And in case you do not have chocolate chips or cooking chocolate in your home, you can also substitute them with any milk chocolate or dark chocolate candy bar that you can easily find in convenience stores near you.


Makes a dozen of large size cookies / 18 bite size cookies


½ cup of semi-sweet chocolate chips

½ cup of dark cooking chocolate (chocolate bars is cut into chunky pieces)

1 ¾ cup of flour

¼ cup of white sugar

¾ cup of brown sugar

2 eggs

1 tbsp vanilla

1 cup of unsalted butter

1 tsp of salt

1 tsp of baking soda


1. Preheat the oven to 175°C. Then line a baking sheet with parchment paper.

2. In a large bowl, beat the butter and sugar together until light and fluffy on high for 7 minutes.

*Make sure that the butter is room temperature and NOT melted butter. Leave it out on the kitchen counter for a couple of hours in advance before baking time.

3. Now add in the eggs, one at a time, beating them until well incorporated. Then add in the vanilla and continue beating for 2-3 minutes more.

4. Then in a separate bowl, get the flour mixture ready by combining the flour, salt and baking powder together.

5. Add the flour mixture with the butter and sugar mixture 1 scoop at a time. This will help combining the flour easily to create the dough.

6. Lastly, add in the chocolate chips and chunks into the dough and slowly combine it well with a wooden spoon.

7. Scoop out the dough using an ice-cream scoop, 5 scoops per every tray (make sure to space them out well). This will help to maintain a good, even size for all the cookie.

8. Bake for about 12-13minutes, until the center looks dry and the edges are golden brown. Then take them out and let them cool on the tray for another 5 minutes before transferring them onto a cooling rack. This will help the cookie to continue cooking while the tray is still hot.

I hope that this cookie recipe will be a good pick me up for you during this difficult time and also a fun activity for your loved ones.

Stay safe everyone!

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