Chocolate Chunk Cookies
Serving size: 10
Calories per serving: 369
2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
5 ounces block semisweet chocolate, chopped into chunks
5 ounces block milk chocolate, chopped into chunks
Directions:
Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
Cook's Note: you can use chocolate chips in the recipe interchangeably with the chocolate chunks. I prefer to use chunks in my recipe because of their melting ability. You can also use the same type of brown sugar, but I prefer to use the combination for the dual flavors.
Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
Cook's Note: you can use chocolate chips in the recipe interchangeably with the chocolate chunks. I prefer to use chunks in my recipe because of their melting ability. You can also use the same type of brown sugar, but I prefer to use the combination for the dual flavors.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
