Chocolate Chunk Cookies

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ingredients

– 3¼ cups (390g) unbleached all purpose flour – 1½ teaspoons (8g) baking soda – 1 teaspoon (3g) Diamond Crystal kosher salt – 2 sticks (226g; 8 oz) unsalted butter softened – 1½ cups (300g) packed light brown sugar – ¼ cup (50g) turbinado sugar – ¼ cup (50g) granulated sugar – 2 large eggs room temperature – 1 tablespoon (12g) pure vanilla extract – 10 ounces (285g) bittersweet (72%) chocolate chopped into small chunks with a large serrated knife (I use Trader Joe's Pound Plus bars!) – Maldon salt

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DIRECtions

Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside. In a medium bowl, whisk together the ap flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, light, brown, turbinado, and granulated sugars. Beat over medium speed until light & fluffy, 5 to 6 minutes.

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DIRECtions

Scrape down the bowl with a rubber spatula several times throughout the creaming process to ensure the ingredients are incorporated evenly. With the mixer over medium speed, add the eggs one at a time, allowing each to incorporate fully before adding the next. The mixture should be light fluffy and light. Add the vanilla extract and beat until combined.

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DIRECtions

Reduce mixer to low speed and slowly add the flour mixture, mixing until just absorbed. It may seem slightly crumbly and dry at first. Scrape down the sides and bottom of the bowl thoroughly.  Mix over low speed, as needed, until the cookie dough is smooth, consistent, and no dry bits remain. Over low speed, add the chocolate chunks and mix for 5 to 10 seconds

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DIRECtions

Fold the mixture until the chocolate pieces are evenly distributed throughout the dough. Note: The cookie dough will be quite thick so it can sometimes be easier to switch the spatula for a large metal spoon at this stage.  Using a large (3-ounce) cookie scoop, scoop the dough into rounds, setting them at least 1 to 2 inches apart on the lined sheet pan.

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DIRECtions

 Sprinkle the tops of each cookie scoop with Maldon salt. Do not flatten or press the dough down. Note: This dough yields roughly 18-20 cookies.  Bake for 12 to 13 minutes (check at 10 minutes), rotating the pan half way through, or until the edges of the cookies gain light color Serve warm or allow to cool completely.

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