Original Bakers Chocolate Chunk Cookies

Best Chocolate Chunk Cookies Once Upon a Chef

WebApr 19, 2017 · Step-by-Step Instructions. To begin, combine the butter and both sugars in the bowl of an electric mixer. Beat until light, fluffy, and …

1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
4. Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.

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Best Ever Chocolate Chunk Cookies Baker by Nature

WebApr 3, 2019 · In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, …

1. Place the butter in a small saucepan over medium-high heat and cook for 3 to 4 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hour, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.
2. In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.

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Chocolate Chunk Cookies Life, Love, and Good Food

WebMar 4, 2021 · Instructions. Position the oven racks in the top and bottom thirds of the oven and preheat to 375 degrees. Line 2 large cookie …

1. Position the oven racks in the top and bottom thirds of the oven and preheat to 375 degrees. Line 2 large cookie sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
3. Add the butter and both sugars to another large bowl and cream together on medium speed for 1 minute, until the mixture is light but still a bit grainy.
4. Add the corn syrup, egg and egg whites, and vanilla and beat on medium speed until combined. The mixture should be a little runny.

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