Tag: chocolate chunk cookies

How to make Chocolate Chunk Cookies Recipe
How to make soft, slightly chewy chocolate chip cookies, with lots of chocolate inside. You can feel it melt in your mouth, or have it with a glass of cold milk

Home Cooking Adventure
Ingredients
Makes about 24-30 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
extra chocolate chunks for topping, optional
1.Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refract the dough for about a couple of hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several months.
June 2, 2021
How to make Almond and Chocolate Crinkle Cookies
Chocolate Crinkle Cookies – crispy on the outside, very soft and chewy on the inside, not too sweet. The chocolate blocks melt when you take a bite. If you like you can add any flavoring you want and make each one a special dish.

Home Cooking Adventure
Ingredients:
Makes about 20 cookies
7 oz (200 g) bittersweet chocolate (65-70% cocoa percentage), divided
3 egg whites
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt
almond extract, to taste
extra flavors (orange or lemon zest, peppermint extract, rum, espresso and so on), optional
Directions
1. Preheat oven to 350F (180C). Line two baking sheets with parchment paper. Cut half of the chocolate in smaller chunks. Set aside until ready to use.
2. Melt the other half of the chocolate over bain-marie and set aside to cool slightly.
3. Meanwhile, whisk together 1 cup of powdered sugar, cocoa powder, cornstarch and salt into a medium bowl.
4. Using a mixer start whipping the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in 1/2 cup powdered sugar until stiff and firm, about 2 minutes.
5. Using low speed of your mixer, gradually add the dry ingredients mixture over the whipped whites. Add melted chocolate, chocolate chunks and almond extract. Stir to combine.
6. Place 1/2 cup powdered sugar into a bowl. Using your ice cream scoop take equal portions of dough and roll into the sugar, coating thickly. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches space between cookies.
7. Bake for 10 minutes until cracked. Cool on sheets on rack for 10 minutes. Transfer to rack and cool.
May 21, 2021
How to make Double Chocolate Chunk Cookies
These chocolate cookies are a delight for any chocoholic. What can you say more: Chocolate, chocolate and again chocolate. These are the main ingredients of these cookies. Is that easy.
Home Cooking Adventure
Ingredients:
Makes about 2 dozen cookies
4 ounces (120 g) bittersweet chocolate
1/2 cup (1 stick-110g) butter
2 large eggs
1 1/4 cup (250g) granulated sugar
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (3g)salt
1/2 tsp (2g) baking soda
1 1/2 cups (8 ounces-240g) chocolate chunks or chocolate chips
Directions
1. Preheat the oven to 325 F (165 C). In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
2. Melt the butter and 4 ounces of bittersweet chocolate together over low heat or bain marie. Remove from heat and add the vanilla extract.
3. Combine the eggs and sugar and beat at medium speed with a hand mixer until light and fluffy, about 3 minutes. Add the chocolate mixture and stir until well combined.
4. Add the flour mixture and stir until just combined. Fold in the chocolate chips or chocolate chunks.
5. Drop 1-1/2 tablespoon portions 2-inches apart onto a baking sheet lined with parchment paper.
6. Bake for no longer than 13 minutes — they should be slightly underbaked so the interior stays chewy and soft. Remove the whole sheet of parchment to a cooling rack and cool until just warm and set.

May 17, 2021