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Chocolate Chunk Cookies

Written by Diana, on 07-12-2005 06:18 Views 108     Favoured None   Chocolate Chunk Cookies derived from Mocha Chocolate Chips by Julia Childs (with Rick Katz) Makes about 4 dozen cookies. Here is the thinking person's chocolate chip cookie: Its flavors are expertly balanced, its texture is pleasurably soft and chewy, and its looks have a genteel homeliness. There's a pound of chocolate in these cookies, chopped up as chips. You can use all bittersweet or go with a half pound of bittersweet, a quarter pound of milk, and a quarter pound of white. Whatever you decide, use the best chocolate you can--it makes all the differece in the world. 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks (8 ounces) unsalted butter, cut into chunks 3/4 cup granulated sugar 3/4 cup (packed) DARK brown sugar 2 large eggs 1 teaspooon pure vanilla extract 1 pound (16 oz.) chocolate (bittersweet, milk, or white, or a combination), cut into larger-than-chocolate-chip-size chunks 1/2 pound (8 oz.) walnuts, chopped (optional) Whisk the flour, baking soda, and salt together in a medium bowl to blend; set aside. Put the butter in the bowl of a mixer fitted with the paddle attachment (or use a hand-held rubber spatula) and beat on medium speed until the butter lightens in color (it was suggested to me that the consistency of the butter relates to the height of the baked cookies, do not melt butter to mix). Add the granulated sugar and beat for about 30 seconds, just to blend. Add the dark brown sugar and beat for another 30 seconds. Add the eggs one at a time, beating for a minute after each addition. The mixture should be light and fluffy; if necessary, beat 1 more minute. Add the vanilla and beat until blended. Turn the mixer speed down to low and add the dry ingredients, mixing only until they are incorporated. Remove the bowl from the mixer and clean the paddle and the sides of the bowl with a rubber spatula. Add the chocolate chunks and the walnuts if desired, and stir them with the spatula to distribute equally. Chilling the Dough: Wrap the dough in plastic and chill for several hours, or overnight, to firm. Baking the Cookies: When you are ready to bake, position the racks to divide the oven into thirds and preheat the oven to 350° F. Line two heavy-duty baking sheets with parchment paper. (If you do not have very heavy baking sheets, double up the pans--these cookies need heavy sheets so that their bottoms don't burn.) If you do not have parchment paper, lightly grease the sheets with butter, shortening, or non-stick cooking spray. Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of space between each mound of dough so that the cookies have room to spread. Bake for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period, until the center is just baked--they'll still be soft to the touch. Use a wide metal spatula to transfer the cookies to cooling racks to cool to room temperature. Repeat with the remaining dough. Storing: Wrapped in plastic bags or in tins, the cookies will keep at room temperature for 2 days. They can be frozen for up to a month and should be thawed at room temperature. Last update: 07-12-2005 06:18 Published in : Eats, Sweets Quote this article in website Favored (0) Save this to del.icio.us Users' Comments (0) Add your comment

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