The BEST Chocolate Chunk Cookies
I love to bake, and although I don't have a huge sweet tooth, when it comes to cookies, it's hard for me to say, NO! ;)
Heads up, this makes a Big Batter of Cookie Dough! It yields these nice Giant Sized Chocolate Chunk Cookies, almost 2 dozen in fact. So you can always halve the recipe if you don't want them giant sized or as many. But I always make a big batch, that way I can freeze half of them and they are ready for another day to just put in the oven, when in a pinch!
Heads up, this makes a Big Batter of Cookie Dough! It yields these nice Giant Sized Chocolate Chunk Cookies, almost 2 dozen in fact. So you can always halve the recipe if you don't want them giant sized or as many. But I always make a big batch, that way I can freeze half of them and they are ready for another day to just put in the oven, when in a pinch!
I have worked for years perfecting cookie recipes. Whether it's for peanut butter, chocolate chip, oatmeal, sugar, shortbread...you name it, I've made it several times!
These by far are the best chocolate chunk cookies you will ever eat. They are made with 2 different types of flour. Cake flour, which is a lighter flour that has less gluten. I know, I know... don't get technical. But sometimes it's good to understand the different ratios to make a better product. It also incorporates bread flour, which has a higher protein content than both All purpose flour and Cake flour. By mixing the two flours, it yields a crispy edge with a chewy center, which I think is the perfect texture for a chocolate chunk cookie. The New York Times even agrees, and their recipe has become quite popular among cookie bakers.
I only use King Arthur Organic Ap and Bread flours. The texture verses other flours is incomparable. I highly recommend using them. Bob's Red Mil also makes a Super Fine Cake flour which is great too.
When it comes to chocolate, I believe you better use the best, because the taste is worth it! I prefer Guittard semi-sweet chocolate baking discs that I chop up and toss into the batter. These cookies are so good, it's hard for my kids to keep their hands off of them. ;)
Yield: About 2 dozen large sized cookies
Giant Chocolate Chunk Cookies
This yields a large batch of cookie dough. Recipe can always be halved.
prep time: 10 minscook time: 15 minstotal time: 25 mins
ingredients:
3 3/4 cups Cake Flour (King Arthur or Bob's Red Mill)
3 1/3 cups Bread Flour (King Arthur Organic)
2 1/2 teaspoons baking soda
3 teaspoons baking powder
3 teaspoons kosher salt
2 1/2 cups unsalted butter, room temperature (5 sticks)
2 1/2 cups packed light brown sugar
2 1/4 cups granulated sugar
4 eggs (Organic)
4 teaspoons vanilla bean paste (can sub pure vanilla extract)
6 cups semi-sweet chocolate chunks (I prefer Guittard chopped baking wafers)
instructions
Sift all dry ingredients in a large bowl and set aside.
In a Kitchen Aid Stand Mixer or Extra Large Mixing Bowl, cream together butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each. Add vanilla until incorporated. Place mixer on low and gradually add the dry ingredients in until just combined. Fold in the chocolate chunks.
Scoop into 3 inch diameter balls (large golf ball sized) and place on ungreased cookie sheet. Bake at 350F for 10-15 minutes (I use Convection and bake about 10 minutes) or until edges are golden brown. Remove from oven and let rest on baking sheet for 5 minutes before removing.
(Recipe can be halved for a smaller batch. Also can freeze cookie dough for up to 3 months. Once made into cookie dough balls, chill on a cookie sheet in refrigerator or freezer for 30 minutes, then place the dough balls in a freezer ziploc bag and store in freezer until ready to bake. Bake straight from the freezer on cookie sheet for 15-20 minutes on 350F or until edges are golden brown and cooked thoroughly.)
*Recipe adapted from NYT
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