chocolate chunk
Cook Time
11
mins
Calories
358
Serving Size
3
Carbs
14.9
Fat
12.3
Protein
5.6
Photo by:
me (Katy R), my phone & instagram
description
butter, sugar, chocolate.
ingredients
2 and 1 third cup plus 1 tablespoon flour.
three quarters of a teaspoon of baking soda.
1 teaspoon of kosher salt.
5 ounces of 55% or 60 percent chocolate, small chips, cold.
5 ounces of 70 to 80 percent chocolate, small chips, cold.
Half pound butter, unsalted, cold, cut small.
1 cup packed dark brown sugar.
Three quarters Cup granulated sugar.
2 large eggs.
directions
position the oven racks, preheat to 350, line baking sheet with parchment paper. in a bowl sift the flour baking soda together then add the salt and mix and set aside. in a stand mixer with the paddle attachment beat half of the butter on medium speed until fairly smooth, add both sugars and beat until well combined, and then beat for a few extra minutes until light and creamy, scraping the bowl. add the eggs while it's mixing one leg at a time allowing each egg to incorporate entirely before moving on to the next egg, scraping the bowl. next add the dry ingredients slowly and mix on a low speed until combined. Still on a very low speed add the chocolate chips but only mix for a few seconds. the dough can be refrigerated if well wrapped for up to 5 days. I like to refrigerate it for about 20 minutes before cooking it. Scoop 2 tablespoons per cookie shaping the dough into balls leaving 2 inches between the cookies.cook for about 11 or 12 minutes or until the tops of the cookies are no longer shiny rotate the pan halfway through cook time. Let the cookies cool for 2 minutes on the baking tray before transferring to a cooling plate.