I just knew we were going to get along.
Today I am making a recipe originally posted by Sammie at Food, Feasting and Fun. It was one of the first recipes I eyeballed of hers because as I mentioned, I love chocolate. So EXTREME CHOCOLATE CHUNK COOKIES? I had to take these babies for a test drive.
As if the title wasn’t enough, as soon as I started mixing the batter together, my kitchen filled with the heavenly aroma of whipped butter, sugar and cocoa. A few swipes of batter off the beaters told me this recipe was going to be a keeper. What I loved about this recipe was the use of only brown sugar which was a first for me in a cookie. Most often a recipe calls for white sugar or a combination of white and brown sugar but this recipe only uses brown sugar. I love the extra depth of flavor the brown sugar brings and it really helps these chocolate chunk cookies stay moist and soft.
I baked my cookies one sheet at a time and found the first batch spread quite a bit. It was a hot day here so I think that may have been a factor. I chilled the dough for the second batch and was much happier with the results. Baking with warm soft dough generally results in flatter cookies and sometimes, it’s just a matter of preference. BOTH batches tasted equally delicious.
I could imagine serving these fresh out of the oven with a heaping scoop of vanilla ice cream and caramel drizzle, or packing up a box to take to your BFF’s for an afternoon coffee or tea. The chunks of both chocolates are really what make these cookies extreme and I don’t think you’d get the same results at all using chips. You gotta go with the chunks!
Thanks for the recipe Sammie! It’s just been a little over a month but already, I have truly enjoyed connecting with and being inspired by all the other food bloggers out there! HUGS!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 4oz white chocolate, chopped into chunks
- 5oz semi-sweet chocolate, chopped into chunks
- Preheat oven to 350F.
- Using an electric mixer and paddle attachment, beat the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
- To the butter and sugar mix, add in the egg and vanilla extract. Mix until combined. Slowly add the flour mixture to the bowl and blend together until just combined. Fold in the chocolate chunks.
- Chill dough in the fridge for 30 minutes.
- Once chilled, shape dough into tablespoon-sized balls and space evenly onto a lined baking sheet. I fit 12 per sheet. Using your fingertips, press the balls down slightly (they will flatten in the oven).
- Place the baking sheets in the oven and bake for 15-20 minutes, rotating halfway through, until edges are firm.
- Remove from oven and let sit on tray(s) for 5-10 minutes before transferring to a cooling rack.