We have far too many chocolate chips in our house (leftovers from holiday baking) so when Shane wanted a treat for work this week, it was an easy decision to look for something that’d use some of those chocolate chips. These cookies actually call for chocolate chunks and while I used some leftover chocolate we had on hand, I used mainly chocolate chips. Shane didn’t love these cookies as much as some of the others I’ve made. I think it may have something to do with all of the butter in them, which I’m sure changes the flavor.
By Tracey
Chocolate Chunk Cookies
from The Martha Stewart Living Cookbook – Original Classics
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chunks or chopped bittersweet chocolate
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium-high speed until fluffy, about 3 minutes. Add egg; mix on high speed to combine. Add vanilla; mix to combine.
In a medium bowl, whisk together flour, baking soda and salt. Add flour mixture to the wet ingredients. Beat on low speed just until incorporated. Stir in chocolate. Refrigerate for at least 2 hours.
Preheat oven to 400F. Line baking sheets with parchment paper. Roll 1/4 cup dough into a ball and place on prepared baking sheet. Repeat with remaining dough. Bake until just brown around the edges, 12 to 15 minutes. Transfer sheets to wire racks to cool, then transfer cookies to the racks to cool completely.
