food fanatic.bookaholic.mommy

Chocolate chip cookies must be one of the most baked recipes out there. At any bake sale or potluck you will usually see at least a couple of plates of chocolate chip cookies. I had proof of this just a couple of weeks ago, when 2 out of 15 guests at my book swap brought chocolate chip cookies.

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Our fabulous Cookie Carnival hostess, Kate, selected a chocolate chunk cookie for this month’s cookie. The Ultimate Chewy and Soft Chocolate Chunk Cookies recipe comes from the cook book In the Sweet Kitchen: The Definitive Baker’s Companion by Regan Daley. I do not own this cook book, but based upon this cookie recipe and the very positive reviews on Amazon, I will most likely pick it up at some point in the future.

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I used half bittersweet chocolate and half semi-sweet chocolate. The cookies were soft and chewy as advertised and were great straight out of the oven with a glass of milk. They were quickly gobbled up by all who came into contact with them. This may just be my new go-to chocolate chip/chunk cookie recipe!

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The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.  In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately, they may be stored airtight at room temperature for up to one week.

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Comments on: "Ultimate Chewy & Soft Chocolate Chunk Cookies" (1)

  1. your cookies looks great! well done!

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