Chocolate Chunk Cookie

 

An old classic, the chocolate chip cookie or in this case: Chocolate Chunk Cookies. The reason on why I prefer chocolate chunk over chocolate chip is because the chunks give more varied sizes and shapes when cut compared to the uniform chips. They also melt better and ooze out when taking a bite of the cookie, but enough about my preferences, here's my recipe!

Chocolate Chunk Cookie

- 8 Tablespoons Brown Butter

- 1/2 Cup Sugar

- 1/2 Cups Brown Sugar

- 1/2 Teaspoon Salt

- 1/2 Teaspoon Baking Soda

- 1 Egg

 - 1 Teaspoon Vanilla Extract

 - 1 & 1/3 Cup of Flour

 - 1 Bar of Baking Chocolate (4 oz)

 

How to Brown Butter

Heat up stove to medium-low heat. Melt your butter and stir occasionally, cutting your butter into smaller slices speeds up the process. The butter will begin to bubble after it has completely melted. Pay close attention to the sides and bottom of the pan. Once brown particles start to appear, take your pan off the heat and let it cook from the residual heat. If you fear that the butter might begin to burn, add in a small ice cube. The result will be a golden-brown butter, with its flavor deepened and intensified from the cooking process.

Instructions

- Mix Sugar, Brown Sugar, melted Brown Butter, Vanilla Extract, Baking Soda, and egg together

(Note: Wait for the butter to cool down first, it might accidentally cook the egg!)

- Chop up your bar of Chocolate into rough pieces. How large you want them to be, and the type of chocolate is personal preference (I prefer bittersweet)

- Add in your chocolate and flour into the wet mixture and mix until the flour is completely combined

(To prevent clumps of flour, please sift the flour before adding it into the dough)

- Cover your bowl and chill in the fridge for 30 minutes

- Remove from fridge and shape dough into evenly sized dough balls. This recipe yields 8-10 dough balls depending on how large you want these cookies to be

- Chill for an additional hour or overnight

(Dough chilled overnight hydrates more and spreads less when baking. Unchilled dough will just melt in the oven)

- Bake your cookie dough in an oven preheated to 350 F for about 25 minutes. The best indicator for doneness is a golden-brown color

- Cool for 10 minutes and enjoy