Double chocolate chunk cookies


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This isn’t the first chocolate chip/chunk cookie post on this blog, and most certainly not the last. But before you roll your eyes and dismiss these sweet little discs of joy, at least stare at them for a while, and notice that there are two kinds of demonic babies in there. I meant dark chocolate and white chocolate; a pairing made in gluttonous heaven of sweet sin.

These golden halos of chewy rapture are sweet, rich, and sometimes responsible for stealthily increasing your waistline..but that’s a different story for a boring day. Make a big batch and freeze some for later I say.

These need no heavy machinery, or special equipments or even muscle power. The ingredients are few and it takes moments to conjure these lovers

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just butter (softened to room temperature), dark brown sugar, white sugar, flour, an egg, salt, baking soda, vanilla extract, and of course chocolate chunks both dark and white. Feel free to use chocolate chips instead (only they won’t be as awesome)

DSC_0983add the softened butter to a bowl of choice. Ahem! notice my gorgeous new pink spatula?

DSC_0984rain in the white sugar

DSC_0985and the brown sugar and simply beat it together. It shouldn’t take long if the butter is nicely soft.

DSC_0987a minute of creaming together and it comes to look like this.

DSC_0996crack in the egg

DSC_0997splash in the vanilla

DSC_0998and beat again, until it looks something like this.

DSC_0990in a separate bowl, add in the flour and salt

DSC_0991and the baking soda

DSC_0992and mix to combine

DSC_1000and stir it into the butter sugar mixture.

DSC_1001mix until it just about comes together.

DSC_1002clatter in the chunks..the white

DSC_1003and the dark,  and mix until just barely there. Do not over-mix the cookie dough. Please!

DSC_1004this is how it comes together. Now cover with a cling film and let it sit in the refrigerator for 30-45 minutes.

DSC_1006in the meantime, line your baking tray with parchment or butter paper, ignore that this is full of creases.

DSC_1007after 45 minutes, we’re ready to bake. It’s easiest with an ice cream scoop.

DSC_1008like so

DSC_1009like so.. bake at 180℃ for 12-14 minutes, until the edges just start to slightly brown

DSC_1011tadaa!! do not attempt to transfer the hot cookies immediately onto a cooling rack, they will all too easily tear. let them rest for at least 2-3 minutes.

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and finally this!

Dunk into milk, crumble over ice cream or just apply to face as is, they’re fantastic either way..and..and oh so gorgeous. The sides are slightly crispy, the center chewy, the chocolate chunks absolutely blowing these darlings into another dimension.

Ingredients

butter:  110g

white sugar: 70g (about 1/3rd cup)

brown sugar: 80g (a little less than 1/4 cup)

egg: 1

vanilla: 1 tsp

flour: 150g (1 and 1/4 cup)

baking soda: 1/2 tsp

salt: 1/4 tsp

dark chocolate (at least 60% cocoa): 70g (1/2 cup)

white chocolate : 70g (1/2 cup)

Preparation instructions:

Mix the dry ingredients (flour, salt, baking soda) into a separate bowl and set aside.

In a clean bowl, add in the softened butter and the sugar and cream until they’re light and fluffy. Crack in the egg and add in the vanilla extract and beat again for about a minute.

Add in the flour mixture and mix until just combined. Tumble in the chocolate chunks and stir again until all chunks are just incorporated into the mixture.

Cover with a cling film and let it sit in the fridge for at least 30-45 minutes.

layer your baking tray with parchment paper, and using an ice cream scoop place them at least an inch apart, since these cookies will spread.

bake at 180℃ for 12-14 minutes, until the edges just start to slightly brown.

Let them rest for a few minutes before you transfer them to cool on a cooling rack.

Store in an airtight container and they should disappear by the end of day.

DSC_1024now you seriously gotta make these. Enjoy!

 

 

2 thoughts on “Double chocolate chunk cookies

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