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…
CHOCOLATE CHUNK COOKIES
Makes 12 – 14 cookies
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)
- 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.