Happy Cookie Friday! The weekend is right around the corner and I got some nice cookies for you! Yay! These delicious Chunky Chocolate Chip Cookies are the latest addition to the “Coffee House Cookies”. Big, sweet and delicious cookies we all love! Once you tried one, you will never eat something else! ;)
Couple weeks ago I told you here on the blog, that I am adding a new section to my weekly Cookie Friday. Large and delicious cookies like you can find them in coffee shops around the globe. The cookies today are a variation of the classic chocolate chip cookie. Instead of chocolate chips, I used chunky pieces of bittersweet chocolate. I like that much more than the small chocolate chips you normally get in those cookies. I think the larger the pieces, the better the cookie :P
I don’t like the regular chocolate chips from supermarkets. That’s why I am hardly using them. I prefer regular chopped chocolate. For most of my bakes. I tend to use semi-sweet chocolate with a high percentage of cocoa – normally 70% and more. It tastes better to me. Bakes like these cookies are sweet and the slight bitterness of the chocolate works wonders here. Almost like adding salt to sweet bakes… just different ;) The chocolate chips you can get in stores are basically all the same… hardly any variety when it comes to the amount of cocoa used. At least in the stores, I normally go. So using “regular” chocolate is the best for me ;)
If you want the cookies to look like mine on the pictures, you need to add some chunky pieces of chocolate on top of each dough ball before baking. The chocolate added to the dough will never look like that when baked. You got to do that little trick to get them looking nice. So keep some of the chopped chocolate for the decoration ;)
If you want to make smaller cookies (hahaha), you can do that of course! You have to reduce the baking time a bit. It’s best to check the baking time with one or two cookies beforehand and then adjust the time if necessary. You should not (never ever) bake these cookies too long. The result will be dry and crumbly cookies. We want them crunchy on the outside and soft on the inside! That’s a perfect cookie ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, melted and cooled to room temperature
3/4 cups (150g) sugar
1/3 cup (70g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
5.3 oz. (150g) semi-sweet chocolate, chopped
120g Butter, geschmolzen und handwarm
150g Zucker
70g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
150g Zartbitterschokolade, grob gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the sugars and melted butter to a large bowl and mix until the mixture gets creamy and light – takes about 1-2 minutes. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl, mix until just combined. Add about 2/3 of the chopped chocolate and fold in. Place the dough in the fridge for at least 30 minutes.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet. Add some more chopped chocolate on the dough and bake for 11-12 minutes. Do not overbake! The edges of the cookies should be firm, but the center still a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
2. Die beiden Zuckersorten mit der geschmolzenen Butter in eine große Schüssel geben und dann auf höchster Stufe hell und cremig aufschlagen – dauert etwa 1-2 Minuten. Das Ei dazugeben und gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Natron und Salz in einer zweiten Schüssel vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Etwa 2/3 der Schokolade unterheben und dann den Teig für mindestens 30 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand (etwa 4cm/1.5 inches) auf das Blech setzen und dann in jede Portion noch etwas gehackte Schokolade drücken. Die Cookies in der Mitte des Ofens für etwa 11-12 Minuten backen. Die Ränder der Kekse sollten fest sein, die Mitte aber noch weich. Aus dem Ofen nehmen und die Kekse ein paar Minuten auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Chunky Chocolate Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 80
- Yield: 14 1x
Description
Classic Cookies we all love. Chocolate Chip Cookies with large chunks of chocolate. Sweet and delicious.
Ingredients
- 1/2 cup (120g) butter, melted and cooled to room temperature
- 1 1/4 cups (150g) sugar
- 1/3 cup (70g) brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 cups (180g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 5.3 oz. (150g) semi-sweet chocolate, chopped
Instructions
- Melt the butter (either in a small pot on the stove or in the microwave) and let cool down again. Chop the chocolate coarsely, you want not too small pieces.
- Add the sugars and melted butter to a large bowl and mix until the mixture gets creamy and light – takes about 1-2 minutes. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl, mix until just combined. Add about 2/3 of the chopped chocolate and fold in. Place the dough in the fridge for at least 30 minutes.
- Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet. Add some more chopped chocolate on the dough and bake for 11-12 minutes. Do not overbake! The edges of the cookies should be firm, but the center still a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
