Chocolate Chunk Cookies from Tasty

Hi All,

I love chocolate chip cookies (they’re a classic), and I’ll be working to find my “go recipe” so be on the look out for more posts like these. I tried a recipe form tasty.co called “The best Chocolate Chip Cookies” and they were a hit with my friends. Despite they did not come out as pretty as I would have like, and were more crisp the chewy. I’m a beginner baker who really wants to nail some key desserts, so please feel free to leave any time you may have.

You can check out the link for this recipe here: https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies

Pro tips: I am personally not a huge fan of dark chocolate so, like the adjustments I made to this recipe, I tend to use less dark chocolate than what many recipes suggest, often substituting dark chocolate with milk chocolate as I did below. I ended up using 6 oz of semi sweet chocolate and 2 oz of dark chocolate. But, that’s just me, adjustments in the type of chocolate you use can be made to fit your taste preferences.


Ingredients:

  • 1/2 cup of granulated sugar

  • 3/4 cups of brown sugar

  • 1 tea spoon of salt (I accidentally used a table spoon, but it turned out OK)

  • 1/2 cup of unsalted butter, melted

  • 1 egg (I used two eggs)

  • 1 teaspoon of vanilla abstract

  • 1 1/4 cups of all purpose flour

  • 1/2 teaspoon baking soda

  • 4 oz milk or semi sweet chocolate chunks

  • 4 oz dark chocolate chunk or your preference.

Instructions:

  1. In a large bowl, whisk together the sugars, salt and butter until a paste forms with no lumps.

  2. Whisk the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to over mix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex the flavor will be.

  5. Preheat the oven to 350 F (180 C). Line a baking sheet with parchment paper.

  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking, sheet, leaving at least 4 inches (10cm) of space between cookies and 2 inches (5cm) of space from the edges of pan so that the cookies can spread evenly.

  7. Bake for 12 - 15 minutes, or until the edges have started to barely brown.

  8. Cool completely before serving.

Happy Baking,

Marissa

Marissa Phoenix