Chocolate Chunk Cookies
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Chocolate Chunk Cookies
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A perfectly delicious, totally irresistible cookie! These are soft and chewy, sweet and buttery and dotted with plenty of chocolate chunks in every bite. Finished with sea salt for a fancy flair and a nice balance to the sweetness.
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Ingredients
- 2 1/2 cups (354g) all-purpose flour* (scoop and level to measure)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp table salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (215g) packed light-brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 4 oz. bittersweet chocolate, chopped into chunks
- 4 oz semi-sweet chocolate, chopped into chunks
- 4 oz milk chocolate, chopped into chunks
- 1 1/4 cups (138g) chopped Fishers Walnuts
- Maldon sea salt flakes (optional)
Instructions
- In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until creamy, about 1 - 2 minutes.
- Add in one egg and mix until combined, then add in second egg, and vanilla and mix until combined. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
- Stir in chocolate chunks and walnuts. Shape dough into large balls, about 2 1/2 Tbsp each (45 grams each). Transfer balls to plates, cover with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
- Transfer chilled cookie dough balls to Silpat or parchment paper lined baking sheets and sprinkle tops lightly with sea salt if desired (keep any that aren't currently baking in refrigerator).
- Bake in preheated oven about 11 - 12 minutes (don't over-bake, the middles of the cookies should look under-baked). Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.
Notes
- *In high altitude use 2 3/4 cups.
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