So pretty right? Pretty and they taste good! Let's just sit and look at them for a second.....
Okay moment's over. With lots of new things happening in 2016, some things stay the same. Such as the fact that I am still recipe testing to find my go-to chocolate chip cookie recipe. I've tackled four recipes (only two were worth posting) so far, and today includes another great contender.
A delicious recipe this is, they are adapted from an excellent cookbook I trust. I loved using chocolate chunks to give big bites of chocolate, and I think the sugar, butter, and vanilla ratios are pretty spot on. I will endorse this recipe, but I have to be honest and say these still aren't "the one." More testing to come, for your and my enjoyment. Linked here and here are my other two attempts.
Chocolate Chunk Cookies
yields 30 cookies
1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, packed
1/3 cup white sugar
1 large egg
1 tsp. vanilla extract
12 oz. chocolate chunks*
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Whisk the flour, baking soda and salt together in a bowl. (I'm partial to whisking instead of sifting, much easier). In the bowl of an electric mixer, beat the butter and sugars on medium speed until smooth. Add the egg and vanilla and beat on low. Slowly add the dry ingredients and mix until everything is combines. Mix in the chocolate chunks.
Using a cookie scoop, scoop generous size balls of dough onto prepared sheets, about 2 inches apart. Bake the cookies, 1 sheet at a time for 9-12 minutes or until lightly brown.
*I'm usually a mini chip person, but I love using chunks in this recipe! They give the cookies fun height and shape from the big chunks.