I like soft and chewy cookies - but sometimes my cookies turn out flat and not so great. So, I'm always on the hunt. I saw a soft and chewy recipe that included chocolate chunks. First off those dang chunks are hard to find. After I found them I realized how silly that was, I could have chopped chocolate into chunks myself. Sometimes I don't even know myself...
My kids had been frustrating so I thought - oh let's bake something!! Oh, this recipe calls for melted butter - WIN! I don't have to soften butter. Went and turned the oven on... oh wait... chill dough 3 hours to 3 or 4 days... well, shoot. Oh well, I made the dough anyway - Nicholas doesn't so much want to mix things for me but wants to watch. He gives a good "You're doing a great job Mommy!" or a "Mom, that was some cup of flour!" He's fun to have in the kitchen sometimes. I wrapped up the dough and set it to rest.
The next day, my 6:00 meeting got pushed back to 6:30 which meant after dinner (we eat really early) I could bake those cookies! I had my helper again - this time he was busy watching the Little Mermaid on his tablet - because - Ariel! Right before I left for my meeting there was about to be sad faced and a fussy girl for "reasons" - "Hey wanna cookie?!?!" "YES!!" Cookies saved the day and the smiles.
Andy was afraid these weren't baked long enough - but really, they are soft and kind of amazing. I would use chocolate chips next time or a combo of chopped chocolate. I'm an equal opportunity chocolate girl.
Chewy Chocolate Chunk Cookies
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips or chocolate chunks
Directions:
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
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