Saturday, November 29, 2008

Cookie Carnival (November) - The Ultimate Chewy and Soft Chocolate Chunk Cookies


Due to my busy schedule last month, I had to forgo the challenge but, this month, I must not!Its easy and its definately my favorite cookies!!!

Kate from The Clean Plate Club has chosen THE ULTIMATE CHEWY and SOFT CHOCOLATE CHUNK COOKIES from Regan Daley from her absolutely fabulous MUST-HAVE book, In The Sweet Kitchen. I don't have this book yet but I will get it someday. I have plenty of cookies recipe books and I don't mind to add another book to the collection.. :)

To make the cookies were very easy and simple and very yummy! The texture and very chocolaty.... I even add extra bitter-sweet chocolate chips to the mixture... hehe... I only made 1 dozen of the cookies and save the rest for later... Within the same day, all the 1 dozen cookies were gone!


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. (I use 2 spoons to scoop the dough thou) 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.

ENJOY!

5 comments:

natalia said...

you certaily are baking a lot ! I'll have to try your cookies !

Adam said...

Nice job on the triple C's... but you forgot one part... were they the ultimate? How do you compare them :)

lilmizlynn said...

Natalia - i didnt bake as much as before now due to other commitments. I would be very delighted to let you try my cookies.. :)

Adam - Good question! They are not the best cookies I baked so far but it still yummy. The previous cookies I bake were more chewy and soft in the inside. These cookies just had extra chocolate chip added to it... :)

Rosie said...

Those cookies look amazing!!

Rosie x

Jude said...

Love the lightly burnt uneven tops I like my cookies with texture. :)

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