This is about the 20th recipe for Chocolate Chip Cookies that I have shared. But, considering that I have about 750 recipes posted in total, that’s only about 1 chipper recipe for every 37 others. Clearly not enough. :)
These are traditional style Chocolate Chunk Cookies. I decided to use both light and dark brown sugar this time which yields a crisp, yet chewy cookie. My favorite type.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups 70% cacao bittersweet chocolate chunks, such as Scharffen Berger or Guittard disks
3/4 cup coarsely chopped walnuts or pecans
1. Preheat oven to 350℉. Line baking sheets with parchment paper.
2. Combine the flour, baking soda and salt in a bowl. Set aside.
3. Cream butter and sugars in a stand mixer fitted with the paddle attachment, for about 2 minutes. Mix in the eggs and vanilla.
4. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the chocolate chunks and the nuts.
5. Scoop rounded tablespoons of dough and place them 2 inches apart on baking sheets. Bake for about 13 minutes, or until the cookies are golden brown but the centers seem slightly underdone. Don’t overbake.
6. Remove from the oven, cool cookies for 1 to 2 minutes, then transfer them to rack to cool completely.
Corny jokes. Chocolate Chip Cookies. How about finishing up with some cinema music?
Sylvain Chauveau is a French composer who released a compilation of his works for cinema in the 2000s (Simple (Rare and unreleased pieces 1998-2010), this past November.
Every track is beautiful in that film soundtrack kind of way.
‘Everything Will Be Fine’ is one of my favorites. Somehow, it feels like tissues would be in order.