cookie carnival:

The Ultimate Chewy and Soft Chocolate Chunk Cookies

Cookie Carnival: November Issue

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After a incredibly long hiatus from this baking event. I'm glad to be right on track with the November's recipe for the ultimate chewy and soft chocolate chunk cookies! If the title hasn't captured you yet, I'm not sure what might. This recipe comes from Regan Daley from her absolutely fabulous MUST-HAVE book, In The Sweet Kitchen . Thank you Kate for the wonderful selection. The cookies were gorgeous with just the right amount of crispness and the right degree of chewiness involved. Guess I'll be putting these down on my 'to bake again' list! Cheers!

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cookies packed and ready to be sent off by special delivery to babe.

Hope that these managed to chase away the exam blues!


The Ultimate Chewy and Soft Chocolate Chunk Cookies

INGREDIENTS

1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

3 comments:

didally said...

Ahh... so the trick to having a chewy cookie is to remove them from the oven earlier?

Weili said...

1 raindrop has fallen !
Oh, so these are the cookies u have been baking on a sunday =)
Yes they really do look chewy to me

SiHaN said...

didally: I wldn't say so bah. I guess if you wanted it a little crispier u could put it in for longer. Probably attribute the chewiness to the ratio of ingredients. addition of brown sugar, ad etc..

Weili: ELLO! yesh yesh, these were the cookies that I baked on sunday for my bf. They were not reallie chewing gum kind of chewy of course. a mix of crisp on the outside and cake like chewiness on the insides. nice!