Chocolate Chunk Cookies (makes 24)

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Cuisinart original

Chunks of three different types of chocolate make these cookies quite decadent.

Ingredients

1½         cups unbleached, all-purpose flour

½           teaspoon baking soda

¼           teaspoon kosher salt

8            tablespoons (1 stick) unsalted butter, cut into 1-inch pieces and at room temperature

½           cup packed light brown sugar

1/3           cup granulated sugar

1             large egg, room temperature

¾           teaspoon pure vanilla extract

2            ounces bittersweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)

2            ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)

2            ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)

 


Nutritional information

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

Instructions

  1. Line two baking sheets with parchment paper. Reserve.
  2. Combine the flour, baking soda and salt in a small bowl. Reserve.
  3. 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.
  4. Reduce speed to 3, add the egg and the vanilla extract. Scrape the entire bowl well.
  5. With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add the chocolate. Increase to Speed 3 and mix until just fully incorporated.
  6. 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).
  7. 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.