CHOCOLATE CHUNK COOKIES

Why settle for chips,

When you can have chunks…

These cookies are pretty unbelievable.

It’s another master recipe from my new favorite cookbook – The Clinton Street Baking Company’s Cookbook.

It’s a must try…

Makes 12 – 14 cookies

INGREDIENTS:

1 ½ sticks of unsalted butter (12 tbsp.), room temperature

¾ cup light brown sugar

½ cup granulated sugar

¼ tsp. vanilla extract

¼ tsp. cinnamon

2 large eggs

1 ½ cups all-purpose flour

1 ½ tsp. baking soda

½ tsp. salt

1 ½ cups semisweet chocolate chunks (I threw in a few white chocolate chips too)

METHOD:

• Preheat the oven to 350°. If using convection heat to 325°.
• In the bowl of an electric mixer, cream together the butter, sugars, vanilla and cinnamon on medium speed, making sire to stop and scrape the bowl down.
• This will take 3-4 minutes.
• Add the eggs and mix on medium-low speed until combined.
• Whisk together the flour, baking soda, and salt in a separate bowl and add all at once to the batter.
• Mix the dough together on low speed until combined making sire to stop and scrape the bowl down so all the flour is incorporated.
• Fold the chocolate chunks in the dough with a spatula or spoon.
• Flatten the dough in a shallow plate (such as a pie plate) and freeze for 20 minutes.
• Coat two cookie sheets with nonstick cooking spray or line with parchment paper.
• With a 2-ounce ice cream scooper, scoop cookie dough onto each sheet.
• Bake for 15-17 minutes until just golden on top (less if you want them chewy).
• Let it cool.

Note: Do not flatten the scoops of cookie dough. Allow them to keep their round shape and they will flatten naturally in the oven.