The Ultimate Chocolate Chunk Cookies
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I say chocolate chunk cookies because that exactly what I made. Chocolate chip is not very common where I live and in case you're wondering, I live in Ghana 🇬🇭, It's the heart of West Africa. This Chocolate chunk cookie is chewy at the edges and soft in the center just like the good Lord intended. The beauty of this recipe comes from browning the butter before use. It introduces a nutty flavor that you'll otherwise not get if you use plain butter. Much like its counterpart; chocolate chip cookies, chocolate chunk cookies’ dough can be made and stored in the freezer for up to a month or more( I’ve only tried a month). I hope you enjoy this recipe. Please share and subscribe. Short videos will be up on my instagram

PS: If your oven is electric, maintain a temperature of 170C and just flip the tray halfway during the bake. Also use the middle rack only.

Recipe

what you need

1 3/4 Cup Unbleached All Purpose flour /Soft wheat flour

199g unsalted butter

1/2 tsp baking soda

1 scant tsp salt

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 tbs vanilla extract

1 large egg + 1 egg yolk

200g dark chocolate, 56% cocoa cut into chunks

Directions

Combine the flour and baking soda in a bowl. In another bowl combine the sugar and salt and set aside.

Brown 140g of butter over medium heat for about 3-4mins. Don't let it burn. Take it off the heat and add the remaining 59g butter. Stir in until it melts.

Add the sugar mixture and vanilla extract to the browned butter and whisk until completely smooth then add the eggs, one at a time and whisk just until combined. Make sure there are no lumps.

Allow the mixture to sit for about 10 mins whisking in between till mixture is thick shiny and golden.

Preheat oven to 170C

Add the flour and baking soda mixture and whisk until just combined then stir in the chocolate chunks. Put in fridge for 10 mins.

Line a baking tray. Using an ice cream scoop, divide dough into 8 portions (this makes giant cookies so use a smaller scoop if you want small cookies), scoop the dough onto the lined tray making sure to leave spaces in between each portion (they spread when baking). Bake the quantity of cookies you want and scoop the rest of the dough into portions and store in the freezer.

Place tray in the middle rack and bake till the dough spreads, about 7 mins the turn the tray. Reduce temperature to 150C then move tray one rack above the middle rack. Bake for an additional 11 -13 mins until the edges begin to set or turn golden then remove from oven.

Gently transfer chocolate chunk cookies to rack and allow to cool.

Chocolate Chunk Cookies