Chocolate Chunk Cookies
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Why I Love This Recipe
With her Flour Bakery + Café, Joanne Chang has created a little haven that’s much loved by Bostonians. Because of the combination of all-purpose and high-gluten bread flour, these cookies have a tender, chewy center and crisp edges. If you make them using only all-purpose flour, the cookies will still be tasty, but they will be thinner, crispier and less tender.
Recipe contributed by Joanne Chang and printed in The Essence of Chocolate (Hyperion, 2006). Makes about 3 dozen cookies. The cookies can be stored in an airtight container for up to 3 days.
Ingredients You'll Need
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter (8 ounces), at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, chopped into chip-size chunks
2 1/2 ounces SCHARFFEN BERGER 41% Cacao Extra Rich Milk Chocolate, chopped into chip-size chunks
Position the racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats® or parchment paper.
Sift together both flours, the baking soda, and salt into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.
Remove the bowl from the mixer and fold in the chocolate chunks until evenly distributed. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 1 month.)
Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared pans. Flatten each cookie slightly.
Bake for 15 minutes, or until golden, rotating the pans halfway through baking. Transfer the cookies with a spatula to a cooling rack to cool completely.