MY COOKBOOK

MY COOKBOOK
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6.4.16

CHOCOLATE CHUNK COOKIES


They are intensely chocolaty, soft and delicious. This was one of those accidental recipes. I was short of brown sugar and out of chocolate chips and a new favourite was born. It was quite surprising how much difference 1/8 cup of sugar can do. The one requirement is to use pure bar chocolate. Do not use chocolate chunks from a package or from a bulk bin. Nothing short of Callebaut or Ghirardelli will do. You can get away with a cheaper brand of chocolate in some recipes, but not in this one. 


Chocolate Chunk Cookies

1/2 cup butter, softened
1/2+1/8 cup granulated sugar
1/8 cup light brown sugar 
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp soda [no more]
1/2 tsp salt
2 cups good quality baking chocolate bar chunks
1-1/2 cups roasted, chopped nuts (optional)


  • Line a large cookie sheet with parchment paper.
  • Preheat the oven to 350F.
  • Cut off chunks from a baking chocolate bar. Aim for about 2 cups. There will be some chunks and some finer shavings. But don’t worry, it’s all good.
  • In a large bowl beat the butter, sugars, vanilla and the egg until fluffy.
  • In a separate bowl, sift together the flour, soda and the salt.
  • Add the flour mixture to the butter mixture and stir to combine. The dough will be very soft, but do NOT add more flour.
  • Scrape in the chocolate chunks including the shaved bits.
  • Give it a stir to combine.
  • Loosely gather up a cookie sized chunk of dough with your fingers and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a lovely round shape as long as you leave sufficient space between the cookies to grow.
  • Bake the cookies for 12 to 15 minutes, or until lightly browned.
  • Allow the cookies to solidify before moving them onto a wire rack to cool.
  • Makes 15 


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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