Choco Chunk Cookie Recipe
By Bob Sherman
This is the ultimate chocolate chip cookie. It has nearly as much chocolate as cookie dough and you can control the size of the chocolate chunks. Make a lot because these will go fast.
- 3/4 cup Sugar
- 3/4 cup Brown Sugar - packed
- 1 cup Butter (unsalted) warm to room temperature before starting
- 1 Egg
- 1 teaspoon real vanilla extract (I prefer real vanilla extract for these, but if using imitation imitation vanilla reduce this to 1/2 teaspoon)
- 2 1/4 cups Flour (all purpose)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 cups Mercken's Dark Wafers (chopped to desired size)
- Optional - up to 1 cup of chopped nuts may be added if desired
Place a handful of mercken's wafers on your cutting board at a time and carefully chop with a sharp knife to the desired chunk size. My preference is chunks that range in size from1/4 to 1/2 wafer. Set aside until needed.
1. Preheat your oven to 375 degrees F.
2. Wet mix - Cream together the butter, sugar, egg, and vanilla.
3. Dry mix - Sift together the flour, baking soda and salt.
4. While blending add the dry mix to the wet mix a little at a time until fully blended. Do not over mix. The dough will be very stiff - almost like a bread dough.
5. Add the chopped up chocolate and mix until well distributed.
6. Using a small cookie scoop or spoon, drop the cookies approximately 2 inches apart on an un greased cookie sheet. The actual size makes little difference, however for even cooking they should all be approximately the same size.
7. Bake until the edges are lightly browned (8 to 10 minutes depending on your oven).
8. Allow to sit on the sheet for 1 minute after removing from the oven, then use a spatula to transfer to cooling racks. Note: we never had cooling racks and used to place cookies atop bath towels spread out on a table to cool. So if you don't have cooling racks try that.
Hints And Tips
Always bake these one sheet at a time.
Always allow the cookie sheets to cool before placing more cookies on it.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in June 2008 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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