Chocolate Chunk Cookies

Time for everyone to be honest with me.  Do you sneak your kids Halloween candy as much as I do or am I the only mother who feels it’s OK to steal from her own children?  Don’t get me wrong, I always ask first but they tell me no, or offer me something lousy like Twizzlers.  They really leave me no choice but to quietly stalk their hiding place, pick through their overflowing buckets of candy and find just the right one.

Of course, my kids have enough candy to last them until next Halloween but they will find a way to devour it in a matter of days.  I think it would be great to take some of their chocolate candy, chop it up and use it in these cookies instead of the chunks.  Now if I can only stop eating it long enough to try that great idea…..
These cookies are very impressive in size (4 1/2″ diameter) and taste.  Definitely one of the best chocolate chip cookies to come from my oven.  The recipe calls for chocolate chips, but I use chunks because they give the cookies that great thickness and texture to the finished cookies because they are bigger.  I also love how easy they are to make because they use melted butter.  The only downfall of this recipe is that since they are so huge, you have to let them completely cool on the baking sheet so they can finish cooking.  I only have two sheets which means a long wait between batches in the oven.

Chocolate Chunk Cookies

makes 14 LARGE cookies (4 1/2″ diameter)

2 C + 2 Tb all purpose flour
1/2 tsp baking soda
12 Tb unsalted butter, melted and cooled
1 C brown sugar
1/2 C sugar
1 large egg
1 large egg yolk
2 tsp vanilla
1 1/2 C semisweet chocolate chunks
1.  Preheat oven to 325 degrees.  Whisk flour, soda and salt together in a medium bowl.  Set aside.
2.  In a separate bowl, beat by hand the butter and sugars until thoroughly mixed.  Beat in the egg, yolk and vanilla.  Add the dry ingredients and mix until just combined.  Stir in the chocolate chunks.
3.  Roll a scant 1/4 C of dough into a ball.  Hold the ball with the fingertips of both hands and pull into 2 equal halves.  Rotate the halves so the jagged sides are facing up and join the halves together, being careful not to smooth the uneven surface on top.  Place the formed cookies onto parchment lined baking sheets, jagged surface up, spacing them 2 1/2″ apart.  I can get 6 cookies on a sheet.
4.  Bake until the cookies are lightly browned and the outer edges start to harden but the centers are still soft and puffy, about 15 minutes.  Cool the cookies completely on the baking sheet.  Remove once completely cooled.


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