Chocolate Chunk Cookies

I recently discovered this website, which features really cool cooking videos. Not that i think people really need guidance to this extent, but it's fun in the sense that you can watch a sort of food tv on your computer. So anyway, they had a really nice-sounding/looking recipe for chocolate chip cookies, the chewy kind, here, and the comments were all very positive. I also liked the fact that they explain why certain things are done, which satisfies my inner 'why why'.
So anyway, i decided to give this recipe a try, but to substitute chocolate chunks instead of chips because i wanted that decadent meltiness in my cookies.
Then, i got home, and realised that i didn't have any brown sugar, but i remembered reading somewhere that most brown sugars are just white sugars with molasses added. No, i didn't have molasses, and no, i don't know if that is actually true, because if it is, then all those people who avoid white, refined sugar and eat brown sugars instead are sure not getting the whole picture. but anyway. i found the remnants of a jar of black treacle that i used to make Gingerbread Men, so i figured, with a few changes, i'd be good to go.

The end product was, well, not as good as i'd expected it to be, but that's probably in part due to my changes, because the cookies are too sweeeet. probably should have put less sugar, and not used the chocolate i did—cadbury milk chocolate. as a chocolate it is rather sweet, so next time i'll definitely use a different one. the good thing about this cookie is that it is quite chewy in the middle, as advertised, so that makes me happy.

Well, for those interested, here's my recipe:

• 3/4 cup butter, (converts to about 168g)
  
• 1 cup white sugar (better to use 3/4 cup)
  
• 2 tbsp black treacle
  
• 3/4 tbsp. vanilla extract
• 1 whole egg
• 1 egg yolk
• 2 cups plain flour
• 1/2 tsp. baking soda (aka bicarbonate of soda)
  
• 1 1/2 cups chocolate chunks

Melt butter in microwave and let it cool til it solidifies. This part takes quite some time, so i let my melted butter sit in a big bowl of cold water with some ice.
[melting the butter and letting it cool is what gives the cookies their chewiness, according to the recipe. watch the video for more info.]
Meanwhile, preheat the oven to 160ºC and sift the flour and baking soda together.
Scoop the butter into a big bowl and cream it with the sugar and the black treacle until fluffy.
Add the egg and egg yolk, and vanilla essence, and continue to beat until well incorporated.
Add the dry ingredients and mix til a soft dough forms, then fold in the chocolate chunks.
Use a tablespoon to scoop heaping spoonfuls of dough, roll into mounds and place on nonstick or oiled trays and bake til golden brown. Don't bake for too long or a crispy top will form and it gives the cookie a rather strange texture.

Just wondering, if the suffix -ies is generally to 'pluralise' words that end with -y, then why do we write many cookies and one cookie, not one cooky?

The purple container is a Tupperware container that is totally cool.
It expands and collapses accordion-style, so that storage is really easy.