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Chewy Chocolate Chunk Cookies



First post of October guys, here we go! I know I should probably be posting a pumpkin recipe today in true food blogger fashion, but I just haven't got pumpkin on the brain quite yet. When I do though, I promise you'll be the first to know! But for now, let's talk chocolate chunk cookies.


Thick, chewy, chocolate chunk cookies to be precise. I have been eyeing this recipe on Sally's blog for quite some time now, but I've always been hesitant to make it because of how much butter it called for. Well, not this week. This week, I got a craving for some good old-fashioned chocolate chip cookies and I was ready to welcome the calories with open arms. Gimme the butttahhh.


And with my spankin' new Silpat non-stick baking mat handy, I was even more pumped and ready to go. I don't know if you heard, but Silpat baking mats are pretty much the bombdotcom at making perfect cookies. And combined with one of Sally's recipes, there's really no way you can fail. Except if your name is Meriem. Then, you'll probably do something wrong.

I'm sure you guys saw my cookies turned cookie on Facebook earlier this week. Yep, I got a little too excited about making these that I made my dough balls too tall and put them too close together, so they both fell and then morphed together to form giant underbaked cookies. Oh yeah, did I mention that I used way too much dough for each one? And that I baked them on a jelly roll pan that was too thick to bake them all the way through in the time I set? Yeah, everything that could possibly go wrong, went wrong.


But thankfully, I realized my mistake and my second batch came out better, and by my third batch, I had nailed it. All it takes is a little perseverance and a lot of tears guys. But you can and you will achieve the perfection that is Sally's chewy chocolate chunk cookies, just like I did. I actually refused to accept defeat and even scooped out the centers of those giant underbaked cookies, refrigerated them for about 2 hours, then rolled them out into balls again and baked them, and they came out FABULOUS.


Like I said, there's no way you can fail. These cookies have all the components required for greatness, mainly cornstarch, which provides their extra chewy factor. Also, the melted butter, extra brown sugar, added egg yolk, and the chilling of the dough all ensure that these cookies are not only thick and super chewy, but they stay super chewy for days.

You have to admit, this is a little better than a pumpkin recipe, right?

Chewy Chocolate Chunk Cookies

Yield: 16 cookies
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Ingredients:

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup semi-sweet chocolate chunks

Directions:

In a large bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.

In another bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and combined. Add egg and egg yolk and whisk until blended. Whisk in vanilla.

Pour wet ingredients into flour mixture and stir together until just combined. Fold in chocolate chunks. Transfer dough to an airtight container and refrigerate for 2 hours, better if overnight.

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or Silpat baking mat.

Remove the dough from the fridge and set it on the counter for 5-10 minutes to slightly soften. Roll the dough into balls, using about 2-3 tablespoons for each ball. Try to roll the balls more high than wide so that the cookies do not spread as much in the oven.

Place balls of dough onto prepared cookie sheet. Top with a few extra chocolate chunks, if desired (This is mainly for appearance purposes). Bake for 11-12 minutes. Don't worry if they look underbaked, they will continue to bake on the cookie sheet.

Let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.

Adapted from Sally's Baking Addiction

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