Thursday, November 13, 2008

November Cookie Carnival ~ The Ultimate Chewy & Soft Chocolate Chunk Cookies

November's Cookie Carnival recipe, The Ultimate Chewy and Soft Chocolate Chunk Cookies, comes from Regan Daley's book "In The Sweet Kitchen".

These cookies turned out to be very well liked by my family - so much so, that I'm working on a second batch for tonight. I used Ghirardelli chocolate chips in my cookies because the store I was in didn't carry chocolate chunks and I didn't feel like chopping up chocolate at the time. These chips worked just fine but I do think that the chunks would give the cookies a prettier appearance. For my next batch, I'm going to use the chunked chocolate and then I will post pictures of them for a comparison.

To me, there's nothing better than a soft, chewy chocolate chip cookie that is full of chips that are soft when you bite into it. These cookies met my requirements - they were chewy, ooey and gooey! YUM!

The Ultimate Chewy and Soft Chocolate Chunk Cookies

1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add
the dry ingredients to the butter-sugar mixture, and mix until just
combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. (I use a small cookie scoop). Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets
for 5 minutes, then transfer to wire racks to cool

If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

No way are these going to last for a week unless you hide them from everyone! lol!


Maria said...

I am always in the mood for chocolate chippers!

Amanda said...

Oooo glad they came out good! I haven't had a chance to try them yet but I will!

We Are Not Martha said...

Of all the chocolate chip cookies I've made, I still haven't found a recipe I've been totally in love with. Maybe these will be it!!


mars said...

your cookies looks so delicious..,too bad for me i don't have the talent in cooking and baking.keep it up..,

Tami said...

I can't say that this is the perfect chocolate chip cookie but they are really good. :)

Mars, I bet that you could pull these off even if you're not a baker! They are really easy to make.

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