White and Dark Chocolate Chunk Cookies |
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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 4 |
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These are a bit more elegant than commercial cookies, because I use the best chocolate I can find. Instead of little chips, the chocolate is cut into chunks, so there's more of it in each cookie. If you want cookies to be thin and crunchy, halfway through the baking pick up the cookie sheet and bang it down once on the oven rack, then return it to the oven. Always begin with cold butter when making cookies. Cutting the butter into 1/2 inch pieces will allow you to beat it in until it is soft and fluffy without it becoming too warm. Bake cookies on the lower rack of your oven. Ingredients:
6 ounces bittersweet chocolate |
4 ounces white chocolate |
1 3/4 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 lb unsalted butter, cut into 1/2 inch pieces |
1/2 cup granulated sugar |
1/3 cup packed light brown sugar |
1 large egg |
1 teaspoon pure vanilla extract |
Directions:
1. Cut the chocolate into 1/4 to 1/2 inch pieces, using a serrated knife.
2. Sift together the flour, salt and soda.
3. In the bowl of a mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until fluffy and pale yellow, about 2 minutes.
4. Scrape down the sides of the bowl and the beater.
5. Add the sugars and continue to beat until smooth, 1 to 2 minutes.
6. Add the egg and the vanilla and beat on low speed to mix well.
7. Gradually add the flour mixture at low speed and beat until just incorporated.
8. Add the chocolate chunks and stir to mix them inches.
9. Place two pieces of parchment paper or wax paper on your work surface.
10. Shape the dough into two logs about 2 inches in diameter on the parchment paper.
11. Roll them up in the parchment, wrap the parchment in foil and refrigerate them for at least 2 hours or for as long as a week.
12. To bake, preheat the oven to 350*F with the rack on the lower setting.
13. Line baking sheets with parchment.
14. Cut the logs, using a serrated knife into slices 1/4 to 1/3 of an inch thick.
15. Place on cookie sheets 1 inch apart.
16. Bake for 10 to 12 minutes, reversing the pans front to back halfway through the baking time.
17. Cool on racks and store airtight.
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