These Chocolate Chunk Cookies are sweet and buttery with wonderfully crisp edges and
yet their centers
are soft and chewy. While I have called these cookies Chocolate "Chunk" Cookies,
they are really a Chocolate Chip Cookie. The main difference is that I've added chunks of chocolate to the batter instead of regular
chocolate chips. For the chocolate chunks, you can buy them or you can cut up your favorite dark
chocolate bar (semi sweet or bittersweet) into small chunks. Of course, feel
free to add chocolate chips instead of the chocolate chunks.
Chocolate Chip Cookies are reported to be
America's favorite cookie, and Ruth Wakefield's recipe has been the springboard for numerous
adaptations. As a testament to how many recipes for this cookie exist,
back in 1987 Chester Soling, owner of an Inn in Massachusetts, decided to
sponsor a nationwide contest to find the best chocolate chip cookie recipe.
Over 2,600 entries were received and the 100 best recipes were compiled in a
book called "The Search for the Perfect Chocolate Chip Cookie" by Gwen Steege.
This recipe is quite similar to the other Chocolate Chip Cookie recipe on the
site. Besides the difference in using chocolate chunks instead of chocolate
chips, I wanted to make these cookies larger, more like what is sold in
bakeries. Now, if you want to make keep them small, by all means do so. The only
thing you need to change is to bake them a few minutes less. You may notice that
this Chocolate Chunk Cookie is leavened with baking soda. Two reasons for this.
One is that it counteracts the acidity of the brown sugar, but it's also used as
it aids in the browning
of the cookies. Finally, for the chocolate chunks, you can use one type or a combination of bitter, semi sweet,
milk, and/or even white chocolate chunks. You can even add some of those delicious toffee bits. Enjoy.
Chocolate Chunk Cookies:
Preheat your oven to 350
degrees F (180 degrees C). Line two
baking sheets with parchment paper.
In a large bowl,
whisk together the flour, baking soda, and salt.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter until smooth. Add
the sugars and beat until
light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, egg yolk,
and vanilla extract and beat until well combined.
Add the flour
mixture to the creamed mixture and beat just until incorporated. Stir or beat in
the chocolate chunks. If the batter is quite soft, cover and refrigerate until
firm (about 30-60 minutes).
For large cookies,
take about 1/4 cup (55 grams) of batter and form it into a round ball (can also
use an ice cream scoop). Place six balls of batter on
each baking sheet, spacing them several inches apart (about 8 cm). With the palm
of your hand, gently flatten each ball into a round. Bake the cookies for about 14 - 16
minutes, or until they are golden brown around the edges but still a little soft
in the center. (The longer you bake the cookies the more crispy they will be.) Rotate
your baking sheet front to back about halfway through the baking time. Remove
from oven and place on a cooling rack. Let the cookies cool for a few minutes on
the baking sheet before transferring them to a wire rack to finish cooling.
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