Chocolate Chunk Cookies
2017-02-15 11:25:02
Yields 48
Who doesn't love a gooey chocolate chunk cookie, straight from the oven?
Ingredients
- 3 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- 4 ounces bittersweet chocolate, broken into ½-inch pieces (may substitute with ¾ cup chocolate chips)
- 4 ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup)
- 4 ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup)
Instructions
- 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 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl.
- 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 just until 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.
- When ready to bake, preheat oven to 350°F. Bake until cookies are nicely browned, about 12 to 16 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely.
Notes
- TIP: For evenly baked cookies, be sure to rotate baking trays halfway through baking time.
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Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/