Tastespotting has the best food links! I came across Domo cookies and found the original post from Diamonds for Dessert. Susan did a great job on her cookies! I can’t wait to give them a shot when my oven is fixed!
Who wants to make me some? :D
Because it’s February, every hint of pink makes me smile.
I have never been able to bake chocolate chip cookies the right way. The cookies ended up too flat, too crispy, overbaked, and even stale the next day. I’ve switched out different butters or shortening hoping to adjust the texture and shelf life. I sort of relied on pre-made cookie dough at the store instead of making them from scratch. Shame on me. Serious Eats did a cookie experiment back in February with chopped chocolate, chocolate chips and chocolate chunks. The best result in terms of texture and distribution per cookie was the chopped chocolate. Chocolate chunks came in second and the chocolate chip came in last.
I went to Williams-Sonoma a week ago and couldn’t help myself. I bought Madagascar vanilla and some semisweet chocolate chunks by Barry Callebaut! I was a little too excited to try them out. There was a recipe on the back of the box and it was by far the best cookie recipe I’ve ever used. I followed the directions to a tee, timing and all. Try it out when you get the chance!
Semisweet Chocolate Chunk Cookies
- 2 1/4 cups of all purpose flour
- 3/4 tsp. salt
- 14 tbs or 1 3/4 unsalted butter, cut into 1/2 in pieces
- 1 1/2 cups dark brown sugar (I used light brown)
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1 whole egg plus 1 egg yolk
- 12 oz. semisweet chocolate chunks
Make sure the ingredients are at room temperature.
Adjust racks in the oven, one in the upper third, one in the lower third. Preheat to 350 F. Line 3 baking sheets with parchment paper.
In a bowl, whisk together flour, salt and baking soda. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter, brown sugar and granulated sugar on medium speed until fluffy, 3-4 minutes. Make sure to stop the mixer occasionally to scrape down the sides of the bowl. Add vanilla, eggs and beat until mixed, 1 minute. Reduce the speed to low, add the flour mixture and beat just until smooth, 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the chocolate chunks.
Shape the dough into 24 balls, each 2 tbs., and place them about 2 inches apart on the baking sheets. Place 1 sheet on the top rack and 1 sheet on the bottom rack. Bake until the cookies are golden brown, the edges are set and centers are still a little soft. Bake for 16-18 minutes, rotate the baking sheets from top to bottom rack and 180 degrees halfway the baking time.
Transfer the baking sheets to wire racks and let cool for 5 minutes. Transfer the cookies to the racks and let cool completely. Repeat toe bake the remaining cookie dough. Makes 24 cookies.