Choc Chunk Cookies
Chocolate chunk cookies have been a favourite dessert for many people around the world for decades. These cookies are a delicious treat that are made with chunks of rich, creamy chocolate mixed into a buttery cookie dough.
The origin of chocolate chunk cookies is not entirely clear, but there are a few stories that suggest how they came to be so popular. One of the most popular stories about the origin of chocolate chunk cookies comes from Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. According to this story, Wakefield was making cookies for her guests and ran out of baker’s chocolate. She then decided to break up chunks of a Nestle chocolate bar and mix them into the cookie dough, creating the first-ever chocolate chunk cookie. Another story suggests that the chocolate chunk cookie was invented by accident. In this version of the story, a baker was trying to make chocolate cookies but accidentally added too much chocolate to the dough. Rather than throw away the mixture, the baker decided to bake the cookies anyway, and the result was a delicious chocolate chunk cookie. Regardless of how they were invented, chocolate chunk cookies quickly became a popular treat that was enjoyed by people of all ages. Today, they are still one of the most beloved desserts in the world, and are available in a wide variety of flavours and styles.
When it comes to making chocolate chunk cookies, there are a few key ingredients that are necessary. First and foremost is the chocolate itself. While choc chips are used in choc chip cookies, choc chunks use chunks of high-quality chocolate that have been chopped up into small pieces. In addition to the chocolate, other key ingredients in chocolate chunk cookies include flour, sugar, butter, and eggs. These ingredients are combined together to create a dough that is then mixed with the chocolate chunks and baked in the oven until it is golden brown and delicious.
While chocolate chunk cookies may seem simple, there are actually a number of different variations that can be made to create unique flavours and textures. For example, some bakers prefer to use different types of chocolate to create a more complex flavour profile.
No matter how they are made, chocolate chunk cookies are a delicious and satisfying treat that are perfect for any occasion. Whether you are looking for a sweet snack to enjoy with your afternoon tea or a decadent dessert to serve at your next dinner party, chocolate chunk cookies are sure to be a hit with everyone who tries them. So why not try making a batch of your own today and see just how delicious they can be?
Looking for more cookies? Why not try one of these?
The Australian Cornflake Cookie is a beloved treat that has been enjoyed by many for decades.
Choc Chunk Cookies
Equipment
- 1 large mixing bowl
- 1-4 baking tray
- 1 either a hand mixer or stand mixer
- 1 cookie scoop if you have one
Ingredients
- 390 grams plain flour
- 1 tsp baking powder
- 3/4 tsp bi-carb soda/baking soda
- 225 grams/8 oz salted butter room temperature
- 215 grams/7.5 oz brown sugar
- 150 grams/5.3 oz white sugar
- 2 large eggs
- 2 tsp vanilla bean paste
- 500 grams/17.6 oz chocolate blocks (chopped into small pieces) preferably couverture (note 1)
Instructions
- Preheat oven to 175℃/350℉. Make sure shelves are evenly spaced.
- In a large bowl mix flour, baking powder and bi-carb soda together.
- In another large bowl, add butter, white sugar and brown sugar together, and mix with mixer for about 3 minutes until well mixed and nice and creamy.
- Add eggs and vanilla bean paste to the butter/sugar mixture. Mix for around 2 minutes until well incorporated.
- Add flour mix to the butter mix. Mix this, starting on low and working to medium speed for about 2 minutes, you don't want to over mix, just make sure all traces of unmixed flour are gone.
- Add the chopped chocolate to the mix. I then mix this by hand until I can see the chocolate is even dispersed through the cookie dough.
- On parchment lined baking sheets, scoop out approximately 2 tablespoons worth of dough using your cookie scoop or spoon. If using a spoon, roll the dough lightly between your hands (wet them to avoid sticking) and spread them well apart on the baking sheet, these guys spread. If using a cookie scoop, scoop a full scoop, so it is level on top and just simply release the cookie dough on the sheet, no need for rolling. Do this for all your cookies. I needed 4 sheets.
- Cook 2 trays of cookies at a time for 12-15 minutes. They will not look done at this time, they will look puffy. Pull them out of the oven and cool the cookies on the trays for at least 20 minutes. You will notice cookies will deflate and harden in this time. Cook remaining baking sheets of cookies.
- Cookies will last 2 weeks in a airtight container (possibly longer but these cookies run out well before then!)
Notes
