Chocolate Chunks Cookie

 Are you yearning for the indulgent delight of chocolate chip cookies? Picture biting into a cookie straight from the oven, its rich, buttery flavor enveloping your taste buds as you revel in the abundance of gooey, melted chocolate chunks. Perfection is found in the contrasting textures, with the outer layer boasting a light and crispy consistency, while the interior remains irresistibly soft and chewy.

Immerse yourself in the essence of a fresh batch of cookies, where the richness of butter is elevated by the tantalizing caramel undertones derived from the inclusion of dark brown sugar and a velvety dark chocolate bar.

I break the chocolate bar into small chunks instead of using chocolate chips because I prefer the bitter taste of dark chocolate, which also has a rich cocoa flavor. I mix two dark chocolates, 70% and 85%, and also use a caramel and salt flavored 55% dark chocolate from LINDT. Three chocolate bars are enough for this recipe. 

If you don't like the bitter taste, you can use semi-sweet chocolate. Only use 55% dark chocolate for this recipe. For the best result, try to find your favorite high-quality chocolate.

For the flour, I use all-purpose flour and I don't use a measuring cup. Sometimes, you accidentally pack more flour into the cup than you need, and you don't want to use too much flour in the cookie. I like the texture of the cookie to be light, soft, chewy, and crispy at the same time. That's why I always use a scale to measure the ingredients. Mix the flour with a teaspoon of baking soda and salt.

Now, let's talk about creaming the butter and sugar. In a bowl of a stand mixer with a flat hook, cream the butter and sugar on low to medium speed until it becomes creamy. Add the eggs and mix well to combine. Scrape down the sides of the bowl 2-3 times during this process. When the mixture becomes fluffy and creamy, turn off the mixer and add the flour, chocolate chunks, and vanilla. 

If you don't have a mixer and want to cut the recipe in half, use your elbow grease and a wooden spoon or spatula to complete this process. When the cookie dough is ready, scoop it onto a tray. I use an ice cream scoop to ensure equal portion sizes, approximately 3 ounces each. Refrigerate the dough to chill before baking, or you can chill the dough first and then scoop and bake later.

Supplies:

• Mixing bowl medium size or stand mixer

• Spatula

• Scale

• Silicone matt or parchment paper

• Ice cream scoop

• Baking trays

• Baking racks

Yield:

12 cookies, 3 oz each/85g each

Chocolate Chunks Cookie Ingredients:

Chocolate bars:

• 300g dark chocolate semi sweet chocolate bar or

• 100g 55% flavour chocolate

• 100g 70% dark chocolate

• 100g 85% dark chocolate

Cookie dough

• 340g flour

• 1 tsp baking soda

• 1 tsp salt

• 250g dark brown sugar

• 50g granula sugar

• 228g un-salt butter/two stick butter

• 2 large whole eggs

• 1 tsp vanilla

Steps:

1. Chocolate: Break chocolate into small chunks.

2. Cookie dough: In the creaming process, combine butter and sugar in the mixing bowl of a stand mixer. Cream the butter until well combined.

3. Add in the eggs and mix until soft, fluffy, and creamy. Then, add in the flour, chocolate chunks, and vanilla.

4. Scoop the cookie dough: Use an ice cream scoop to have an equal amount of cookie dough. Refrigerate and chill the dough before scooping and baking, or scoop the cookies onto the tray, then chill the tray of cookies before baking.

5. Bake at 375 degrees Fahrenheit for 12 minutes

Enjoy best freshly bake chocolate cookies ever!