Chocolate Chunk Cookies
The recipe Chocolate Chunk Cookies can be made in roughly 40 minutes. This recipe makes 36 servings with 122 calories, 1g of protein, and 8g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 20399 people were impressed by this recipe. Head to the store and pick up salted butter, instant coffee granules, sugar, and a few other things to make it today. It is brought to you by The Pioneer Woman. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is very bad (but still fixable). Similar recipes are Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies, Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies, and Paleo Chocolate Chunk Shortbread Cookies .
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon Baking Soda
1 cup Brown Sugar, Packed
2 Tablespoons (additional) All-purpose Flour (rounded Tablespoons)
2 Tablespoons (heaping) Instant Coffee Granules
1 teaspoon Salt
1 cup (2 Sticks) Salted Butter
8 ounces, weight Good Semi-sweet Chocolate, Chopped Into Chunks
1/2 cup Sugar
1 Tablespoon Vanilla
2 whole Large Eggs
Equipment:
frying pan
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.Preheat the oven to 375 degrees*.Cream the softened butter together with the brown sugar and regular sugar until its nice and combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.With the mixer on medium-low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl the mix again for 20-30 seconds, until everything is combined.In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in 1/3 increments, mixing on low, until its totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and nuts, if using. In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press extra chocolate chunks into the tops of each cookie, if desired. Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown. Remove from oven, then transfer cookies to a cooling rack. Repeat with the rest of the dough. Serve cookies with a big glass of cold milk!
Step by step:
1. Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!)
2. Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.Preheat the oven to 375 degrees*.Cream the softened butter together with the brown sugar and regular sugar until its nice and combined.
3. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.With the mixer on medium-low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl the mix again for 20-30 seconds, until everything is combined.In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in 1/3 increments, mixing on low, until its totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and nuts, if using. In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press extra chocolate chunks into the tops of each cookie, if desired. Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown.
4. Remove from oven, then transfer cookies to a cooling rack. Repeat with the rest of the dough.
5. Serve cookies with a big glass of cold milk!
Nutrition Information:
covered percent of daily need
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