Desserts
Chocolate Chunk Cookies (makes 24)
Makes about 24 cookies
Chocolate Chunk Cookies (makes 24)
Makes about 24 cookies
Chunks of three different types of chocolate make these cookies quite decadent.
Nutritional analysis per cookie: Calories 122 (44% from fat) carb. 17g
pro. 1g
fat 6g
sat. fat 4g
chol. 18mg sod. 55mg
calc. 5mg
fiber 0g
pro. 1g
fat 6g
sat. fat 4g
chol. 18mg sod. 55mg
calc. 5mg
fiber 0g
Ingredients
- 1½cups unbleached, all-purpose flour
- ½teaspoon baking soda
- ¼teaspoon kosher salt
- 8tablespoons (1 stick) unsalted butter, cut into 1-inch pieces and at room temperature
- ½cup packed light brown sugar
- ⅓cup granulated sugar
- 1large egg, room temperature
- ¾teaspoon pure vanilla extract
- 2ounces bittersweet chocolate, broken into ½-inch pieces or use chocolate chips (about ⅓ cup)
- 2ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about ⅓ cup)
- 2ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about ⅓ cup)
Preparation
- Line two baking sheets with parchment paper. Reserve.
- Combine the flour, baking soda and salt in a small bowl. Reserve.
- Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to soften. With mixer running, add both sugars and cream together on Speed 4, until light and fluffy. Scrape the entire bowl well.
- Reduce speed to 3, add the egg and the vanilla extract. Scrape the entire bowl well.
- With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then addthe chocolate. Increase to Speed 3 and mix until just fully incorporated.
- Drop well-rounded scoops (about 1½ tablespoons, or use #40 ice cream scoop) onto the prepared pans. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight (if storing overnight, be sure the pans are wrapped very well so the dough does not dry out).
- When ready to bake, preheat oven to 350°F. Bake until edges are nicely browned, but centers are still soft, about 12 to 14 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely.
TIP: For evenly baked cookies, be sure to rotate baking trays halfway through baking time.
