Goldilocks American-Style Chocolate Chunk Cookies

It’s a weird old thing that people like their biscuits as we would call them, (or bikkies) with different textures. (Americans use the term ‘biscuits’ for what we would call ‘scones’ – such craziness!) Traditionally in New Zealand they are made hard and crunchy – ‘short’ that is. In America they are often perfectly chewy and a bit squishy (which I now have a hankering for) often with oats and loaded with chocolate. I have called these ‘Goldilocks’, because the beauty of this recipe is that it allows you to choose your level of softness – there are three texture options: hard, a little soft or soft and chewy, so that you can pick the one that is juuuuust right for you! Whichever way you choose, this is a classic oaty, chocolatey biscuit – perfect for enjoying with a pot of tea and your favourite book. Ideally snuggled up in a big leather chair next to a glowing fire or in a shady spot by the sea, with waves crashing for company – heaven. You will see I did a sneaky little New Zealand thing here including the book Luminaries in the pic – winner of the Man Booker Prize written by New Zealander Eleanor Catton which I read while we holidayed at Waiheke over Christmas. New Zealanders! (Kiwis) watcha gonna do – it’s such a small country we are always so proud when one of us achieves recognition!

 200g butter, softened

3 tbsp sweetened condensed milk

1/2 cup caster sugar

2/3 cup brown sugar

1 egg

1 tbsp vanilla extract

2 cups plain flour

1 cup rolled oats

1 tsp baking soda

good pinch salt

250g 70% dark chocolate, cut into rough chunks

(* For less softness omit the egg and add 25g more butter, for extra squishiness don’t add more butter, but add one extra egg yolk)

Preheat oven to 180˚C (350˚F) and line 3 trays with baking paper. Beat butter, sugars, sweetened condensed milk, egg and vanilla until pale and soft. Sift in flour, baking soda and salt, add rolled oats and stir to combine. Add chocolate chunks and stir until well distributed through the mixture. I used extra dark 70% chocolate, but frankly I have often used whatever I can scrape together from the cupboard – anything from dark, white, milk – even almond chocolate! Roll into small golf ball sized balls and flatten slightly onto the baking trays, leaving some room around each one for spreading. Bake for 15-18 minutes or until golden. Leave for a few minutes on the tray before transferring to a rack to cool. Makes about 28 big cookies. These biscuits appear to come with a caveat that you may not eat less than two in one sitting…be warned!