Chunky chocolate chip walnut cookies


Homemade Cookies Baked With Love

You can’t go wrong with chocolate chip cookies with walnuts and a hot cup of tea. I’m a big fan of cookies so I tend to make them often over cakes since I’m the only one who eats them. That and cookies are dead easy to make and don’t cost as much as buying them from the bakery. You can’t compare homemade cookies to bagged cookies either.

Growing up my mum made cookies (biscuits) often because she didn’t fancy buying them from the grocery store. My mum used to make cookie baskets for her friends when she went to visit for tea and that was her way of saying thanks for having her and dad over for a cuppa.

Saying that I can tuck into a pack of McVities Milk Chocolate Hobnobs any day of the week… (sorry mum) but to buy them in Canada costs a mere fortune so I’ll have to wait until we go back to the UK so I can load up on some good eats. I joke with my sister that we are going to hang outin the grocery store just to pick out all the foods I miss and she thinks it’s hilarious. It’s one of those things where you don’t know what you’ve got until it’s gone sorta of thing.

Easy to make cookies

So, being the guy who loves to cook once in a while I put on the bakers hat to whip up a special treat for myself. When I make any type of cookies I always tend to fancy the thicker cookie. I don’t know what it is about thin, crispy cookies but they don’t give me as much pleasure as a thick cookie.

When I bite into a homemade cookie I want to sink my teeth into it. I want to taste the chocolate slide through my teeth as I bite down then melt in my mouth. The walnuts in this chocolate chip walnut cookie I will share with you today lend just the right amount of crunch to make these a cookie that you shouldn’t be shy about making any time of year. Perfect any time of day these easy to make cookies won’t last long at all.

Cookie ingredients

One thing I like about making any type of cookie is that it’s not rocket science. Honestly I find cookies simple to make and there really aren’t many ingredients for cookies that are unfamiliar to the average household pantry unless you get into sophisticated gourmet cookie recipes but we won’t do that here. I’m not so much into the cookie decorating like Nicola is as you will see with her Easter Shortbread recipe because cookie decorating is an art and a skill that I just don’t have.

You will notice in today’s recipe the ingredient list is straight forward and will produce a thick, soft chocolate chip walnut cookie provided you don’t overcook the cookie. I always remove my cookies a minute or two early and let them finish baking on the tray. That is my cookie secret to making soft cookies because many people just cook them for far too long and they get hard and crispy which I don’t care for. If you do, then knock yourself out and cook em until you get the crunch you desire.

Some other CBB cookie recipes (check out my full recipe index for all CBB recipes in one easy to read spot)


Chocolate Chip Walnut Cookies

Cookie ingredients

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • 1/2 cup softened butter
  • 1 tablespoons pure vanilla extract
  • 2 cups of semi-sweet chocolate chips
  • 1 1/2 cups of chopped walnuts


  • In your stand mixer or bowl add in your butter, white and brown sugar, vanilla and eggs and mix until combined.
  • Add in your flour, salt and baking powder then mix
  • Add in your nuts and chocolate chips and mix until combined
  • With a spoon drop a golf ball size amount onto an ungreased baking sheet
  • Bake in a 350 degree oven for about 5-7 minutes or just until the top looks brown (do not overcook)
  • Remove from oven, let stand on cookie sheet for a minute or 2 then transfer to a wire rack to cool
  • Yield 2 dozen cookies (depending on how big you make them :)

Enjoy your chunky chocolate chip walnut cookies with a tall glass of cold milk or any hot beverage you enjoy.

What are some of your favourite cookie recipes? 


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Chickpea Coconut Flax Chocolate Chip Cookies


What’s Hiding In Your Cookie?

I know what you are thinking, cookies made with chickpeas sound disgusting but the truth is far from that. You know from previous posts that I am a chickpea fan and will use all kinds of chick peas to create recipes for our menu plan. These are the crazy cookies of the year for me I think but they work and I’m sure once you make them you will agree that you can hardly taste chickpeas at all in the cookie. The best thing is that it’s a cookie recipe for kids and they won’t even know they are eating healthy chickpeas in their favourite chocolate chip cookies.

Where did my crazy cookie idea come from?

As I was getting ready to cook my dry chickpeas in the crockpot I had this thought about making cookies with chickpeas. There was something about the colour and texture of the mashed chickpea that reminded me of what the batter for chocolate chip cookies looked like. That’s when the bright idea hit me to try and create cookies with chickpeas. I’m like to make a mess in the kitchen exploring new foods so why not give it a try I thought.

The first thing I did, and this might sound odd is I put a spoonful of chickpeas on a plate, mashed them and then added a few chocolate chips into the mix. I ate that to test what chickpea chocolate chip cookies might actually taste like, minus all the other ingredients of course. I just wanted to see if my idea was crazy or if I might actually be able to create a cookie that was full of some healthy goodness. I’d like to say I came up with this crazy idea first but through further research, that is not the case. None the less, this is a recipe that I will make over and over again.

I had no idea if this cookie was even going to work but what was the worst that could happen. If you think about it, the ingredients I chose for this recipe are what we practically would use in a traditional chocolate chip cookie. I’ve substituted some of the fats and changed the flour then added chickpeas.

I decided to use 3 ingredients together to see how they would work almond oil, coconut oil and barley flour. I chose barley flour because I know from previously using it in baked goods such as muffins and cakes that it creates a moist texture to anything that I bake. Since my wife was on a low gi diet we thought it would be great as well since she eats lots of barley. I was worried that the chickpeas might be dry so a couple of tablespoons of what I call magic barley flour should do the trick. It worked like a charm.

What is almond oil?

I know you might think that almond oil is only good for beauty products such as hair products, massage oils and perfumes but you can use it to stir fry and in this case I used it in my chickpea cookies. It has a sweet smell and tastes just like almonds. They press the sweet almonds to extract the almond oil. It has many health benefits and is packed with vitamins and the best part is that it aids digestion for those with digestive problems.

The oil from bitter almonds can also be used in cooking and it’s also what makes amaretto so I’m told. We picked up our bottle of almond oil at the Indian shop for about $8.00 which we thought was reasonable. It says it can be used for both beauty and cooking. Almonds can also be used to make almond butter and almond milk where almond flour is used as a gluten-free alternative to flour.  You can read more about almond oil here.

What is barley flour? 

Barley flour is a non-wheat flour that is low in gluten and all you do is grind up barley until it’s a fine powder. With its nutty flavour you might just enjoy adding it to your baking to give your sweets a wildly moist product. The first time I used it I used too much barley flour but through research learned why I can’t substitute flour in a recipe for barley flour in its entirety. My understanding is that you can use barley flour in place of half the flour for a recipe of breads or baked goods but I’m sure it boils down to trial and error.

What I didn’t know was that barley flour doesn’t last too long before it goes rancid, 1-2 months in the pantry or up to 4 months in the freezer where my bag will be going as soon as I finish up this post. I also didn’t know that barley could be used as thickeners for sauces and soups. Now that I know that I’m going to test that out and see what I can do with it. I’m not sure what sauce or soup I would use it in though. If you are allergic to wheat flour then barley flour might be a good alternative for you. You can read more about barley flour here.

What is coconut oil?

“Coconut oil is an edible oil extracted from the meat of mature coconuts harvested from the coconut palm.” We’ve been using Grace coconut oil ever since my friend who is also a doctor recommended it to us instead of frying with extra virgin olive oil but only in moderation as it is high in fat. Although you will find coconut oil in the health food aisles at your favourite grocery stores as it has become “very popular with vegans” and those who feel coconut oil is a benefit to them such as natural foodies like us. We are just part-time natural foodies but are learning all we can about it. Coconut oil smells and tastes like coconut and can also be used on your hair to give it a smooth silky touch. (My wife uses it on her hair)


What is Flax Seed?

My friend also told me that he puts flax seeds on his yogurt and in his morning cucumber smoothies so I went looking for it back a couple of weeks now in the health food aisle. I was lucky to get 3 bags of free flax-seed due to the scanning code of practice at 2 different Zehrs stores in Ontario. What were the chances of that? Anyhow, I decided to add them into the chickpea mixture for added health benefits. “Flax seeds come in two basic varieties: (1) brown; and (2) yellow or golden and contain high amounts of Omega 3 fatty acids.” 

I hope you enjoy these cookies and the tidbits of information above. I enjoy learning about ingredients I use in my recipes and hope that you do as well.


Chickpea Coconut Flax Chocolate Chip Cookies

  • Prep time: 1o minutes (more if you use dry chickpeas but I cook them in the crockpot in advance)
  • Total time: 30 minutes
  • Cooking time: approx 8-10 minutes at 350 degrees (adjust according to your oven)
  • Serving Size: large cookies 12-14 or more if you make them small


Ingredients for cookies

  • 1 cup whole wheat flour
  • 2 tbsps oats
  • 2 tbsps barley flour
  • 3/4 cup brown sugar
  • 2 eggs large
  • 1/2 teaspoon salt
  • 1/4 cup flaked coconut
  • 1/4 whole flax-seed ( or crushed)
  • 2.5 cups semi-sweet chocolate chips
  • 2 tbsps pure vanilla extract
  • 1/2 cup softened butter
  • 1/4 cup coconut oil
  • 1 tbsp almond oil
  • 1 teaspoon baking soda
  • 2 cups of chickpeas (not dry)



  • In a food processor add your chickpeas, vanilla extract, coconut and flax seeds and blend together until it becomes a paste
  • In your stand mixer add in your butter, brown sugar, almond oil, coconut oil and mix adding your eggs one by one until combined.
  • Add in the dry ingredients your barley flour, oats, whole wheat flour, salt, baking soda, and mix until combined.
  • Add in the chickpea mixture to the stand mixer and mix until combined
  • Fold in your chocolate chips gently
  • On a baking sheet with a silpat or parchment paper add about 2-3 tablespoons of the mixture per cookie. I made big cookies but it’s up to you what size you like.
  • Bake in a pre-heated oven at 350 for 8-10 minutes or until just slightly browned as they finish cooking on the baking sheet as soon as you take them out. If you like a harder cookie you can cook them for longer

I hope you enjoy making these chickpea coconut flax chocolate chip cookies and remember if you want to substitute flavours you can by adding in raisins, butterscotch chi-pits whatever you like.

Now you can find all my recipes on one page here on Canadian Budget Binder with my new Free Recipe Index


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5 Ingredients: Simple Peanut Butter Chocolate Chip Cookies

Mr.CBB's 5 Ingredient Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies were baked as a last minute treat the other night because I was laying in bed and was craving chocolate. So, we both ended up in the kitchen to whip up a batch of these peanut butter chocolate chip beauties just for me because the wife is on a low-gi diet. Although we did whip up a batch of cookies for her last week which we called a biscotti of sorts so she’s had her cookie fix.

Typically whenever chocolate cravings start I want to reach for something like my fudgy brownies but I didn’t want to spend too much time in the kitchen. So peanut butter chocolate chip cookies was what I had set out to make although my cowboy quickie cookies did come to mind too. I do like thick chewy peanut butter cookies so I tend to make them chunky. I was eating hot, fresh from the oven soft, chewy peanut butter chocolate chip cookies with a glass of cold  milk faster than you can say, homemade.

Ok, well not that fast but peanut butter cookies are probably the easiest cookie you could ever make. I prefer homemade cookies vs store bought cookies any day of the week. It’s a no-fail recipe and a cookie recipe that you can include the kids with when baking in the kitchen.

What is Peanut Butter?

Peanuts and Peanut Butter

Peanuts and Peanut Butter

Good question because as common as peanut butter (a.k. a. monkey butter in world war 2) may be to most in North America, UK, Netherlands and parts of Asia some might not have a clue what it is.

Peanut butter depending on what brand you purchase essentially is crushed up roasted peanuts, salt and other ingredients which may include a partially hydrogenated vegetable oil. According to wiki it is high in trans fatty acids and can potentially cause health problems such as heart disease and stroke. All the reason to enjoy it in moderation.

As you can see in the picture of peanut butter and roasted peanuts from 2 different companies that they also in fact have oils added to them with  soybean oil, sugar and corn dextrin in the peanut butter. If you shop around you can purchase all-natural peanut butter in the organic section of your grocery store and in health food stores.

Peanut butter does have nutrients according to the Kraft brand label such as vitamin E, vitamin B3 Niacin, Folate and Magnesium. It’s also low in saturated fats and trans fat-free. We enjoy Kraft peanut butter amongst the others we have tried in our home. Kraft Peanut Butter even has an easy peanut butter recipe on the side of the container very similar to mine except I use baking powder, add in chocolate chips and make a quick homemade peanut butter.

How To Make Home-made Peanut Butter?

It takes mere seconds to grind up fresh roasted peanuts in the food processor to make fresh homemade peanut butter which I do once in a while. I start with 1.5 cups of natural peanuts (or whatever peanuts I have) roasted in the oven for 4-6  minutes (be careful they don’t burn, move them about every so often), cool for 2-5 minutes in the refrigerator (or freezer for faster results, heck if it’s winter leave it out on the front porch covered), tablespoon of sugar (depending on how sweet you want it), pinch of salt and tablespoon+ of vegetable, canola or peanut oil. I’ve also used almond oil. I’m hopefully going to be trying my hand at making almond butter and cashew butter in the future.

I don’t tend to make too much at once as it spoils easily. I make as much as I need for a recipe or for a day or so of lunches and snacks as I just don’t eat enough to warrant large quantities of it. It may also be cheaper than buying peanut butter from the shops as the price the past couple of years has gone through the roof. I’ve seen 1kg of peanut butter as much as $7.99 which is a far cry from the $1.99 it used to be on sale a few years back.

We picked up a couple of jars on sale when our mates came round for the summer although the kids didn’t end up eating it so now we have some to use up. My mother would also make her own homemade peanut butter as we simply didn’t fancy the store-bought kind although we didn’t have it often. It’s also healthier as there won’t be any preservatives.

Unfortunately I didn’t have all-natural peanuts for this recipe so I used what I had on hand. If you want all natural peanuts you can get them straight from the shell or in bulk where the peanut has had nothing done to it ie: processed or preservatives added.

Peanut Butter Sandwiches

There are those people though that  may not have heard of peanut butter before and it’s called for in a recipe they are trying to make. Peanut butter is like a paste or a spread as I prefer to call it and can be used in many recipes or sauces but traditionally it’s in the pantry to satisfy the peanut butter sandwich craving when it hits.

Not only kids fancy peanut butter though… so do adults. Hands up, wherever you are. My wife is one of the adults and has gone as far as making the following PB sandwiches in the past…..

  • Peanut butter and Jam sandwich
  • Peanut butter, Jam and Banana sandwich
  • Peanut butter, Banana and Nutella sandwich
  • Peanut butter, Banana and raisins sandwich
  • Peanut butter,bacon and jelly sandwich

I know what you are thinking and believe me I had to turn away sometimes as she enjoyed these and yes I’ve tried them all only because she asked nicely.That and I made her try Marmite on toast which she despises ha. The best one of them all that I enjoyed was the peanut butter, banana and Nutella sandwich. There’s something about the chocolate taste that brings the entire sandwich together especially when we make it a grilled sandwich.

Peanut Allergy

Peanut butter cookies are one of those old-fashioned cookies that end up in every parents kitchen because kids dig peanut butter. That is unless you have a peanut allergy in your home. Many schools have even banned parents from sending any form of product with peanuts due to children having allergies  which could cause them to go into  anaphylactic shock. Protecting the children is very important especially in life threatening situations like this could become.

If you want to make a bar cookie recipe from the batter I think peanut butter chocolate chip bars would be a hit. I didn’t add too much sugar to the cookie batter because I added the chocolate chips but you can add more if you like a really sweet cookie. Some other ways to jazz up this cookie would be to add raisins, coconut, cocoa, mini M&M’s or some chunks of roasted peanuts if you wanted a crunchy texture cookie. With these cookies make sure you space them apart as they tend to spread.  I take them from the baking sheet about 1 minute after they have rested and move to a cooling rack.

  • A bowl
  • Measuring Cups
  • Cookie Sheet
  • Spatula
  • Food Processor to make homemade peanut butter
  • Prep Time : 15-20 minutes less if you don’t make your own peanut butter
  • Cook Time: 5-7 minutes at 350 degrees
5 Ingredients For Cookies
  • 1 teaspoon of baking powder
  • 1 cup of milk chocolate chips
  • 1 cup of  homemade peanut butter- see recipe up top (or commercial grade)
  • 1 large egg
  • 1/2 cup of granulated sugar
Making Peanut Butter Chocolate Chip Cookies
  • Add the peanut butter to the bowl and mix in the sugar
  • Add in your baking powder and egg, mix to combine
  • Add in your chocolate chips and mix
  • Scoop enough to make a cookie onto a baking sheet with parchment paper
  • Bake at 350 degrees for about 5-7 minutes
  • Don’t over-cook or they will be crunchy. I tend to under-cook as they continue cooking once you take them out from the oven.

I hope you enjoy these peanut butter chocolate chip cookies as much as I do with a cold glass of milk or a cuppa tea or coffee. If you fancy adding your own cookie ingredients to the peanut butter base there’s no harm in trying. I know making cookies is like making memories and that’s what we aim to do in the CBB kitchen so I hope you can take this recipe and make it your own memory.


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Mr.CBB’s Buttermilk Chocolate Chip Banana Bread

Mr.CBB's Chocolate Banana Bread

You heard that right, I put buttermilk in this banana bread and it’s the best banana bread ever and not because I made it, because it’s the truth. I couldn’t stop eating it and it was dessert every night after dinner until it was gone with a hot cup of tea.

Making banana bread is something that comes easy for the both of us as we both had mothers who made banana bread recipes growing up. Some people call it a banana loaf others banana bread but it all tastes the same to me.

My mother however didn’t add chocolate to her banana loaf so it was a real treat when my wife made her easy banana bread recipe with chocolate chips. My mother would add walnuts for texture which I don’t mind at all.

I never did get my mothers secret banana loaf recipe, I only watched her make it. Now that I’ve made it several times on my own I think banana loaf really is a no fail recipe. If you’ve ever wondered how to make banana bread you will learn today how easy it is and wonder what took you so long to make it.

Freezing Bananas

We all have bananas that ripen too fast before we can manage to eat them up so adding them to baked foods is a great way to make use of them. If you have ripe bananas and are wondering what to do with ripe bananas, all I do is peel them and put them in a freezer bag or container in the freezer until I am ready to use them. Don’t store them in the freezer with the banana peel on as it is difficult to remove or you will find once the banana defrosts it’s a liquid mess.

Ingredients In Buttermilk

This chocolate chip banana recipe today was created in the CBB kitchen when I had leftover buttermilk that I needed to use up. I thought banana and buttermilk would pair up nicely and that it did. I made another recipe that called for buttermilk so I made homemade buttermilk.

If you want to purchase buttermilk at the grocery store you can easily do that but it will cost you a bit of money as it’s not cheap. The ingredients in the homemade buttermilk was 1 cup of milk and 1 tablespoon of white vinegar which I mixed and waited for it to curdle. The curdle time is about 5 minutes. You can also use lemon juice if you don’t have any vinegar.

The problem is I made a bit too much so I had leftover buttermilk. I don’t like to waste food in the kitchen so I needed to come up with a recipe, hence the birth of the Buttermilk Chocolate Chip Banana Bread.

If you’ve made any type of pound cake or loaf cake you know that after a couple of days the flavours come together much better and that’s exactly what happens with this cake. I added sour cream to the batter as well which gave it the creaminess that it needed as well as a light  texture.

Mr.CBB's Chocolate Chip Banana Bread with English Custard

Banana Bread With English Custard

Since I fancy my English custard I thought I would take this banana bread to another level and whip up some creamy custard to ladle on top. I’ve made traditional English custard like in my cookie custard trifle or I’ve made a lovely custard using evaporated milk which I used in my Coconut Custard Tart recipe, both of which will go lovely with this recipe. You will find traditional custard will cost a bit more to make although the custard with evap milk is more budget friendly.

How To Make Banana Chocolate Chip Muffins

If you don’t fancy making a loaf of banana bread than you can easily turn this into banana chocolate chip muffins by greasing a muffin tin and filling with batter. I’ve often turned cakes into muffins if I want to make them personal. Same with using this banana bread batter in mini loaf pans, you can do that as well, just watch the cooking time.

The cook time will differ but I would generally check the muffins after 30 minutes and insert a toothpick to see if it comes out clean. If your toothpick comes out clean you know that banana muffins or loaf is done. Don’t let the chocolate on your toothpick fool you either… that’s just melted chocolate. If you see batter on your testing stick, the loaf is not done yet.

Prep Time

  • 20 minutes

Bake Time

  • 45 minutes -1 hour at 350 degrees


  • Loaf Pan: I used a 9.25 x 5.25 inch pan
Banana Bread Ingredients
  • 1 bag of chocolate chips or 2 cups ( I used milk chocolate chips)
  • 3/4 cup of salted butter softened
  • 2 cups All-purpose flour
  • 1 1/2 cups of white granulated sugar
  • 3 large eggs
  •  1 teaspoon pure vanilla extract
  • 2 tablespoons of pure cocoa
  • 1/2 cup of buttermilk
  • 1/2 cup of 14% sour cream
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 2-3 ripe bananas mashed (I used 3 med sized bananas)
  • Pre-heat oven to 350 degrees
  • Grease your loaf pan lightly and dust with a bit of flour
  • In a bowl or a stand mixer add your softened butter and sugar and mix.
  • Add in your vanilla, eggs, bananas, buttermilk and sour cream and mix to combine (about 2 minutes)
  • Add in your dry ingredients- flour, baking powder, baking soda and cocoa and mix to combine
  • Add in your chocolate chips and if you like walnuts you can add in some of them as well
  • Pour the batter into your greased and floured loaf pan
  • Bake for 45 minutes – 1 hour and test with a toothpick (do not over-bake)
  • I let the banana bread rest until it’s cool then invert it onto my serving platter. If it sticks a bit run a butter knife along the loaf pan gently to release
  • This banana bread is even better after a day or two
  • Enjoy!

What do you like to add to your chocolate chip banana loaf or bread? What is your favourite loaf?


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Mr.CBB’s Chocolate Chewy Big Bites

Chocolate Chewy Big BitesThese chocolate chewy big bites were named thanks to Canadian Budget Binder Facebook Fan Patricia Morell Manuel when I asked the fans to help me name my cookie. I know you probably think by now that I love chocolate and sweets and to some extent you are correct. Although I enjoy my puddings and cakes creating homemade cookies is something I enjoy even more. My wife also has a passion for cookies as we don’t always like to have the same boring chocolate chip cookies.

She remembers making cookies with her mother and grandmother when she was a child and that’s what sparked her interest in the kitchen just like my parents did for my siblings and I. She was able to participate in mixing the cookie dough or rolling the dough into balls and of course eating them. I always got caught sneaking bits of chocolate when my mum wasn’t looking. We both believe that memories in the kitchen with children do last a lifetime and that if we have a child one day we will do the same for him/her.

For us, there’s nothing more rewarding than grabbing a cup of tea and a couple of delicious chocolate chewy big bites as a snack any time of the day. If you have kids dipping their hands into the cookie jar is just as rewarding especially if they helped make them. Moderation is always important with everything in our diet so we splurge when we get the urge and stay active. What I really like about these cookies though is not only the fact that I used quite a bit of chocolate but the depth of chocolate taste. You will also notice when you roll the cookie dough it is a bit wet and when you take them from the oven the centres are a bit gooey but that’s OK. This is what you want and it creates a softy chewy centre that is creamy and sweet and hits the spot. 

For this easy chocolate cookie recipe I used 4 types of chocolate which sounds like alot and you know what, it is! It’s a chewy cookie for the chocoholic in you! The different types of chocolate I used all lend a certain taste to the cookie which I think comes together nicely. You can use whatever chocolate you have on hand but the better quality you buy the better your cookie will taste. This is not the best chocolate for baking but somewhere in the middle I would say, affordable for an everyday grocery budget for most.

Types of Chocolate

The chocolate bars we actually picked up last year as they were hiding on the shelf at Zehrs with pink stickers and a lovely coupon right in front of them. I can’t remember the exact price but the wife says they were a $0.25, likely why we bought enough to store some for baking and for those days we get the chocolate cravings. One day I would also like to try my hand at making white chocolate chip cookies as that’s something I haven’t gotten into yet. I’ve tried white chocolate and it’s not that bad although it’s essentially not really a chocolate at all.

  1. Hershey Milk Chocolate Chipits
  2. Frys Cocoa
  3. PC Fair Trade Milk Chocolate Bar
  4. Bakers Semi-Sweet Chocolate square

When making the chocolate chewy big bites I noticed after the first batch that I needed to use a fork to push down the ball of cookie dough simply because it was a wet dough. I also rolled the balls a bit bigger to give them a nice spread, after all they are called “big bites” so make them a decent size.These are not flat cookies as they tend to puff in the middle and are a thick cookie which I prefer but admittedly have a passion for all types of cookies.

I also decided to add some sweetened coconut to the cookie to give it that island coco-nutty taste along with some crunchy walnuts for texture. I seem to enjoy different types of nuts in cookies because I think nuts and cookies go together so well. Don’t over cook these cookies or they will be crunchy. I always like to check while they are baking as every oven is different. When I see a brown colour under the cookies I remove them to finish cooking on the hot baking sheet.

Chewy Big Bites Ingredients

Chocolate Chewy Bites Ingredients

2 cups Hershey Chipits Milk Chocolate
1 PC Fair Trade Milk Chocolate Bar 
1 Bakers Semi-Sweet Chocolate Square
1/3 cup unsweetened cocoa
2 large eggs slightly beaten
2 tablespoons pure vanilla
1/2 cup sweetened coconut
1 cup chopped fine walnuts
2 1/2 teaspoons baking powder
1/2 cup packed brown sugar
1/2 cup white granulated sugar
1/4 cup softened unsalted butter
2 cups of white all-purpose flour
1/2 teaspoon salt

Cookie Dough On Baking Tray

Mixing It All Up!
  • Soften your butter just slightly in the microwave oven
  • Break up your chocolate bar into small pieces
  • Melt your baking square in the microwave oven
  • In your bowl or mixer add in the salt, flour, baking powder, cocoa,brown sugar, granulated sugar and mix
  • Mix in the butter and eggs, then add in the remaining ingredients and mix to combine thoroughly
  • Have 2 baking sheets prepared with parchment paper
  • Roll dough into balls and just slightly press down on the tops
  • Bake in the middle rack of a 350 degree oven for about 8-10 minutes
  • Remove when the bottom of the cookie looks browned as they continue to cook in the baking sheet when you take them out from the oven
  • Let sit on tray for 5 minutes after you remove from the oven then move them to a cooling rack
  • Enjoy!

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