If I could stay home all day today and not work I'd be blogging all day! I still have to update my developing Bitters!! But right now I can't wait before I go to work I must tell you about a great chocolate chip/chunk cookie recipe I found. BrownEyedBaker whom I must contact and thank profusely for posting this recipe.
It's chewy and soft and incredibly satisfying. I made 2 minor changes one was to chop my own chocolate because I didn't have chocolate chips in the house. I used Trader Joes 72% the other was to scoop the cookies with an ambidextrous ice cream scoop because I like the look of uniform cookies and it's faster and easier for me. I don't press them down at all. I leave the balls to melt in the oven and they come out fine for me.
Thick and Chewy Chocolate Chunk Cookie Recipe
Adapted from the Brown Eyed Baker's Blog who found the recipe on page 434 of Baking Illustrated.
Thick and Chewy Chocolate Chip/Chunk Cookies
Makes about 18-24 large cookies.
These large cookies are chewy and thick, and just what I was looking for. Unlike the recipe on the back of the Toll House bag, these cookies aren't greasy but they have all the flavor you desire.. They
rely on melted butter and an extra egg yolk to keep their texture soft.
These cookies are outstanding served warm from the oven but will retain their
texture for days even when cooled. For the best results bake them in batches and cool the cookies
on the baking sheet.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups of chocolate chips (1 bag) or about 1/2 a pound chopped
1. Adjust the oven racks to the upper- and lower-middle positions and
heat the oven to 325 degrees. Line 2 large baking sheets with parchment
paper. I don't recommend using cooking spray unless you don't have parchment paper.
2. Combine the flour, baking soda, and salt together in a medium bowl and mix together with a whisk; set aside.
3. With an electric mixer, mix the butter and
sugars until thoroughly blended. Beat in the egg, yolk, and vanilla
until combined. Add the dry ingredients and beat at low speed just until
combined. Stir in the chips to taste.
4. The original recipe says: Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball
with the fingertips of both hands and pull into 2 equal halves. Rotate
the halves 90 degrees and, with jagged surfaces facing up, join the
halves together at their base, again forming a single ball, being
careful not to smooth the dough’s uneven surface. Place the formed dough
balls on the prepared baking sheets, jagged surface up, spacing them 2
1/2 inches apart.
I think it's much easier to scoop the cookies using a 1/4 cup scoop or larger. You can judge the cookie doneness based on the size you make and the temperature of your oven.
5. Bake until the cookies are light golden grown and the outer edges
start to harden yet the centers are still soft and puffy, 15 to 18
minutes, rotating the baking sheets front to back and top to bottom
halfway through the baking time. Cool the cookies on the sheets. Remove
the cooled cookies from the baking sheets with a side metal spatula.
Please check other recipes on the BrownEyedBaker Blog ! I'm looking forward to trying The Chocolate Babka Recipe !
Have Fun and Enjoy!