It has been over two years since I made these, but I’m just that far behind on blog posts.
Chocolate chip cookies are a classic. Everyone has their own way of making them, but this time I tried Joanne Chang’s chocolate chunk cookies from her Flour cookbook. Sorry, no story this time, either. Taxes and all that…
Chocolate Chunk Cookies
from Flour
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
9 ounces semisweet chocolate, chopped
2 1/2 ounces milk chocolate, chopped
- Cream the butter and sugars together.
- Beat in the eggs and vanilla extract.
- Stir together the all-purpose flour, bread flour, baking soda, and salt in a separate bowl.
- Toss the chopped chocolates in the flour mixture.
- Add the flour-coated chopped chocolate to the butter mixture and mix until combined.
- Let the dough rest in the refrigerator at least 3~4 hours, or overnight.
- Preheat the oven to 350F.
- Make 1/4-cup balls from the dough and place them on a baking sheet about 2 inches apart, flattening each ball slightly.
- Bake the cookies for 15 to 18 minutes, or until the cookies are golden brown on the edges.
- Let the cookies cool on the sheet for 5~10 minutes before moving them to a wire rack to cool completely.
The dough, with the chocolate chunks.
The 1/4-cup dough balls are quite large.
They are done after 15 minutes. They do look pretty brown.
The cookies are pretty big.
These cookies were quite good, chewy in the middle, but crisp on the outside. They don’t taste as burnt as they look.