Imported from Instagram

Chocolate Chunk Cookies

Name: Chocolate Chunk Cookies
Prep time: 75 min
Cook time: 13 min
Total time: 88 min
Yield: 12 servings
Cuisine: American
Ingredients: 150 g Plain flour; 0.5 tsp Baking soda; 100 g Granulated sugar; 160 g Soft light brown sugar; 0.5 tsp Salt (Flaky salt is also used to finish; amount not specified.); Flaky salt (For finishing, to taste.); 115 g Butter (Melted.); 1 Egg (A flax egg may be used as an alternative; quantity not specified.); 1 tsp Vanilla bean extract; 80 g Milk chocolate (Chopped or in chunks; reserve a small amount for topping the dough balls.); 80 g Dark chocolate (Chopped or in chunks; reserve a small amount for topping the dough balls.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Classic chocolate chunk cookies with milk and dark chocolate, gooey centers, and crisp edges. Chilling and freezing the dough before baking helps the cookies spread less and gives them their preferred texture.

12 servings88 minAmerican

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Ingredients

150 g Plain flour
0.5 tsp Baking soda
100 g Granulated sugar
160 g Soft light brown sugar
0.5 tsp Salt (Flaky salt is also used to finish; amount not specified.)
Flaky salt (For finishing, to taste.)
115 g Butter (Melted.)
1 Egg (A flax egg may be used as an alternative; quantity not specified.)
1 tsp Vanilla bean extract
80 g Milk chocolate (Chopped or in chunks; reserve a small amount for topping the dough balls.)
80 g Dark chocolate (Chopped or in chunks; reserve a small amount for topping the dough balls.)

Steps

1
In a mixing bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter.
2
Add the vanilla extract and egg (or flax egg). Mix just until ribbons form; do not over-whisk.
3
Using a wooden spoon, fold in the flour and baking soda until combined.
4
Fold in the chopped milk and dark chocolate, reserving a small amount to press onto the tops of the shaped dough balls.
5
Cover or otherwise protect the dough and refrigerate for 40 minutes to 1 hour, until firm.
6
Scoop the dough into balls with an ice cream scoop and arrange them on a tray or plate. Freeze until solid or until ready to bake; freeze for at least 1 hour, with overnight freezing recommended for best results.
7
For storage, transfer the frozen dough balls to a paper bag and return them to the freezer.
8
When ready to bake, preheat the oven to 180°C (360°F). Line a large baking tray with baking paper.
9
Arrange 2–3 frozen dough balls on the prepared tray, leaving plenty of space and not overcrowding it.
10
Press some of the reserved chopped chocolate onto the tops of the dough balls.
11
Bake for 10–13 minutes.
12
Remove the tray from the oven. Using a bowl to circle each cookie, gently shape the edges into neat rounds.
13
Leave the cookies to cool fully; they may fall apart if eaten while hot.
14
Finish with flaky salt and serve.

Notes

The author recommends freezing the dough balls for at least an hour, and says overnight freezing gives the best results. The dough balls can be stored frozen in a paper bag. The source gives an alternative of a flax egg but does not specify how to make or measure it.