Chocolate Chunk Cookies

Friday, July 6, 2012


Isn't it kind of crazy how many chocolate chip cookie recipes there are? It seems so funny to me that a slight alteration in ingredients can completely change the texture and taste of a cookie. Normally I stick to my mom's oatmeal chocolate chip cookie recipe, it's kind of a staple around here, but I was feeling a little adventurous the other day. Stephen loves a plain cookie (no oats) and I love one with chunks in it, so this recipe had our names written all over it. It's a version of a cookie from a bakery in Savannah, Georgia. Apparently people go crazy for it there. Now I know why. It has a soft inside, crunchy outside , is full of chopped chocolate and is garnished with a sprinkle of sea salt. I'm warning you: these are addicting! You may be tempted to halve the recipe but don't, you'll regret it!

Chocolate Chunk Cookies
Ingredients
2½ c. all-purpose flour
1¼ tsp. baking soda
1½ tsp. salt
16 tbsp. (2 sticks) unsalted butter, at room temperature
1½ tsp. vanilla extract
1 c. sugar
1 c. brown sugar, packed
2 eggs
1½ c. semisweet chocolate, chopped into chunks
½ c. bittersweet chocolate (60%), chopped into chunks
Fleur de sel for sprinkling

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together butter, vanilla and sugars (medium speed for 2-3 minutes). Add the eggs one at a time, mixing in between additions. Turn mixing speed to low, slowly being to add dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes). Place in refrigerator to chill for 10-15 minutes.
4. Using a large cookie scoop (or a ¼ c. measuring cup) to form the cookies. Place onto prepared sheet, leaving at least 2 inches in between. Lightly press each cookie with the bottom of a glass. Sprinkle the tops of each with a little bit of the fleur de sel.
5. Place in oven and bake for 15-17 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Adapted from The Back In The Day Bakery Cookbook, Chocolate Chip Cookies | Makes approximately 24 jumbo (DVD size) cookies 

6 Comments:

  1. Delicious cookies! Thanks for the recipe!

    ReplyDelete
  2. Those are stunning! I love a good chocolate chipper!

    ReplyDelete
  3. That looks like a perfect chocolate chip cookie recipe!

    ReplyDelete
  4. OK - I know you provided the helpful warning about these cookies becoming addicting...but I'm still pinning your recipe to my Pinterest board of recipes to try. They look so delicious!

    ReplyDelete

Life Made Simple All rights reserved © Blog Milk - Powered by Blogger