Chocolate Chunk Cookies

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Chocolate Chunk Cookies

Yield: 28 cookies

# of Servings: 18

Method: Creaming   Difficulty: Easy

Ingredients:

2 ½ cups + 2 tbl (11.1 oz / 315 g) all-purpose flour
½ + ⅛ tsp (0.1 oz / 3 g) baking powder
½ + ⅛ tsp (0.1 oz / 3 g) baking soda
½ tsp (0.1 oz / 3 g) salt 

1 cup (8 oz / 227 g) unsalted butter, room temperature 
1 cup (7 oz / 200 g) granulated sugar
¾ cup (5.45 oz / 156 g) light brown sugar  

1 egg, lightly beaten 
1 tsp vanilla extract  

1 ½ cups (8 oz / 227 g) 70% chocolate chunks

Special tools and equipment needed:

• #40, 1 ½” scoop, optional
• Heavy cookie sheet or half sheet pan
• Silpat or parchment paper

Pre-recipe preparations:

• Bring butter to room temperature

Directions:  Preheat oven to 350°F

1. In mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2. Using a stand mixer with the paddle attachment, or handheld mixer, cream the butter and the sugars until light and, fluffy.
3. On medium speed, add egg and vanilla extract. Beat until smooth. 
4. Reduce to low speed. Add the dry mixture and mix until mostly combined. Scrape sides and bottom of the bowl. Mix for five seconds.
5. Add chocolate chunks all at once, and mix until evenly distributed in the batter. 
6. Using a scoop or tablespoon measure, scoop 1 oz dough balls onto parchment or Silpat line cookie sheets. Flatten the balls slightly with a damp hand. ¹
7. Bake for between 14 to 16 minutes until the edges are lightly brown and the top feels just set. Do not overbake. These cookies will firm up as they cool.
8. Let cool for 10 minutes on the pan. Remove to a wire rack and cool completely. 
9. Cookies may be kept at room temperature for up to five days. 
   Notes:
   ¹ Raw scooped cookie dough may be frozen on a flat sheet, then stored in zip lock bags. Bake directly from freezer.