Chocolate Chunk Cookies

Chocolate-Chunk-Cookies

What more can you say about chocolate chip cookies? They have been around for over 75 years, invented by Ruth Wakefield who owned and operated the Toll House restaurant in Whitman, MA. If you’re interested in learning more, please see this New Yorker article for an interesting history of one of America’s most iconic sweets.

Today there are an infinite number of chocolate chip cookie recipes, but your  hunt for the best is over. Chocolate Chunk Cookies stand apart from the competition because of the chunks, not just any chunks, but coarsely chopped or broken pieces of bittersweet chocolate. The size of the larger pieces combined with bittersweet chocolate make all the difference. A very smart friend mentioned another bonus- these cookies are better for you because of all the antioxidants in the dark chocolate. So pour a glass of red wine milk and enjoy.

Making Chocolate Chunk Cookies is pretty straightforward. Cream butter and sugar, add an egg, some flour, baking soda, salt, vanilla, and most importantly the bittersweet chocolate. The best part is “coarsely chopping” the chocolate. And by coarsely chopping I mean whacking the wrapped bars against the countertop.  Multiple times. Of course, if you want to chop, go right ahead. But smashing those chocolate bars does feel pretty good.

After repeatedly whacking the chocolate, carefully unwrap to reveal your chunks.
After repeatedly whacking the chocolate, carefully unwrap to reveal your chunks.
Use your fingers to break any larger pieces of chocolate into more
Use your fingers to break any larger sections of chocolate into more “bite sized” pieces.

My favorite tool to use for scooping cookie dough, muffin or cupcake batters is an ice-cream scoop. Everything comes out perfectly uniform and I don’t have to spend time scraping spoons to get the dough or batter to drop.

Use an ice-cream scoop to drop perfectly portioned and even cookie dough rounds.
Use an ice-cream scoop to drop perfectly formed and portioned cookie dough rounds.

The other tool I get quite a bit of use out of is a reusable silicone liner. Nothing sticks- from candied nuts to cookies. Parchment paper works just as well, though cannot be reused.

Cookie dough about to go into the oven.
Cookie dough about to go into the oven.
Fresh out of the oven and cooling on a wire rack.
Fresh out of the oven and cooling on a wire rack.

Chocolate Chunk Cookies

  • Servings: approximately 30 cookies
  • Time: 30 minutes
  • Print

*adapted from Lee Bailey’s Country Desserts

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) plus 2 Tablespoons (1/4 stick) unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
¾ cup coarsely chopped walnuts**
8 ounces bittersweet chocolate (such as Ghiradelli or Guittard), coarsely chopped or broken

Instructions:
Preheat oven to 375°.

Sift together the flour, baking soda, and salt. Set aside.

Cream the butter and sugars until smooth, about 4 minutes. Add the egg and mix well. Add the flour mixture and beat thoroughly. Stir in the vanilla, then fold in the nuts and chocolate chunks.

Drop in 2 Tablespoon clumps onto an ungreased cookie sheet, leaving several inches between for expansion.

Bake for 10-12 minutes, or until the bottoms are lightly browned. Let cool for a minute or two on the cookie sheet, then remove to a wire rack to finish cooling. Repeat with remaining batter until used up.

**The walnuts are terrific, adding even more chunks (and antioxidants) to this delicious cookie.  However, because this particular batch was for a school function the cookies had to be nut free, and were just as tasty without them.

Serve with milk... or red wine... or even whiskey according to the New Yorker article.
Serve with milk… or red wine… or even whiskey according to the New Yorker article.

2 thoughts on “Chocolate Chunk Cookies

  1. Yum! There’s nothing like a classic chocolate chunk cookie 🙂 your recipe sounds delicious and I love all your pictures 😉

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s