I decided to try this on a whim the one day when I was in the mood for chocolate chip cookies. Wanted to try something new just for the heck of it.
These are amazing! I was very impressed and so glad I was in the mood for something new that day. Thought I’d share the goodies with you.
These cookies are pillowy and soft. Perfect amount of chocolate versus dough. The dough gets refrigerated for a few hours. But the goal is to get that extra flavor. If you decide not to do this step it will still work well.
Who doesn’t like chocolate chip cookies? Raise your hand. I’ll make it a little side mission for me to find someone in this world who doesn’t. And then….I’ll just knock a little sense into them by shoving one of these cookies in their mouth. They’ll surely change their mind.
OK. That’s not like me to be forceful so I wouldn’t really do that. And I’m sorry. Sorry person that doesn’t like chocolate chip cookies. You are really missing out in life.
Cookies? I have favorites. Usually when I have a favorite of something I stick to it. But I decided to try something new. And it’s delicious. You never know what you’ll experience. For example my dark chocolate peanut butter banana smoothie. It’s so good. But recently I decided to switch things up a bit and swapped out the peanut butter for some diy almond butter. Um…can I say yum? Just as good but probably healthier.
So don’t be afraid to switch things up in the kitchen. You never know when you’ll discover greatness. This blogging journey and cooking adventure has certainly taught me that. I used to be so boring in the kitchen. Boxed this. Canned that. Frozen whatever. But cooking and baking has become a passion in which I stretch my comfort zone. I stretch my know-how. And in the end I usually get fabulous results.
Live it up a little. Let me know in the comments the greatest thing you’ve ever swapped or subbed in the kitchen to end up with something utterly amazing?
Chocolate Chip and Chunk Cookies
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt optional
- 6 ounces 1 cup semi-sweet chocolate chips
- 6 ounces bittersweet or dark baking chocolate chopped into bite-sized chunks
- Using a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk). Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350 F, line a baking sheet with nonstick baking mat, parchment, or spray with cooking spray. Place dough on the baking sheet, spaced at least 2 inches apart I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges. Center should still be slightly gooey.Tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool. Rotate half way through baking time if desired.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe source: Averie Cooks
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