Surefire Chocolate Chunk Cookies
This recipe uses a stand mixer and is made at sea-level. Adjust accordingly!
Recipe makes approx. 30-40 cookies
Baking Temp - 220C / 425F - Fan setting
Baking Time - 10-13 min
Dry Ingredients
230g Cake Flour
275g Regular Flour
5g Kosher Salt
15g Corn Starch
10g Baking Soda
1 pinch Instant Coffee Powder (optional)
Other ingredients
280g Unsalted Butter
285g Brown Sugar
115g White Sugar
2 Large Eggs
3 Large Egg Yolks
200-400g Dark Baking Chocolate
Dough:
Cube butter, melt in microwave ~1 min, stir until consistent, let cool
Chop chocolate into chunks
Combine dry ingredients (sift) into large bowl, preferably with lipped side
Put White/Brown Sugar into a stand mixer, mix together.
Pour butter into mixer, medium-low speed
Slowly pour eggs in, run for about 1-2 minutes
When smooth, add dry mixture
Lower speed to low for 1-2 minutes
Add chocolate at end, run until evenly distributed
Put into large 2-4L plastic bag (Easily done by lining small bowl with bag, then use spatula to add, similar to piping bag)
Place on the counter, press dough to distribute evenly in the bag, rolling pin will expedite this.
Place in the fridge for at least 1 hour, ideally longer, overnight works well.
Baking:
Preheat oven to 220C / 425F - Fan setting (ideal)
Remove from fridge and bag, place on chopping block, cut a test square to estimate weight (1 square should be about 40g, +/- 5g.
Cut grid lines to best estimate equal weight/sizing -- use kitchen scale to adjust individually as needed
Roll squares into golf ball shape
Place on baking sheet with baking parchment
Bake for 10-13 minutes
Remove and place on a wire rack immediately to let finish cooking.
Wait at least 10 minutes and enjoy :)
Brenna Higgins