i have some bread flour leftovers....just before the expired date.... this yummy recipe help me to settle it... Actually i was planning to do some cookies..but due to my addiction with cupcakes... and cakes make me almost forgot about this wonderful cookies. Until .......one day while watching martha stewart baking chocolate chip cookies... immediately the aroma of this chunk cookies comes into my mind....
This is for Angah goddie bag for her 10th birthday.....
Chocolate Chunk Cookies
Ingredients
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (8 ounces) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces 70% bittersweet chocolate, chopped into chip sized chunks (I used valhrona dark chocolate chunks)
2 1/2 ounces 42% milk chocolate, chopped into chip sized chunks ( I don't use it)
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (8 ounces) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces 70% bittersweet chocolate, chopped into chip sized chunks (I used valhrona dark chocolate chunks)
2 1/2 ounces 42% milk chocolate, chopped into chip sized chunks ( I don't use it)
Method
Position the racks in the lower and upper thirds of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.
Position the racks in the lower and upper thirds of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.
Sift together both flours, baking soda, and salt into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream
together the butter and both sugars on medium speed for about 5
minutes, or until pale, light, and fluffy. Scrape down the sides and
bottom of the bowl as necessary. Beat in the eggs and vanilla until
thoroughly combined. Scrape down the bowl. Reduce the speed to low, add
the dry ingredients, and mix until the flour is completely blended,
scraping the bowl as necessary.
Remove the bowl from the mixer and fold in the chocolate chunks until
evenly distributed. (The dough can be refrigerated, well wrapped, for
up to 1 week or frozen for up to 1 month).
Drop the dough by heaping tablespoons, 2 inches apart, onto the
prepared pans. Flatten each cookie slightly. Bake for 15 minutes, or
until golden, rotating the pans halfway through baking. Transfer the
cookie with a spatula to a cooling rack to cool completely.
The cookies can be stored in an airtight container for up to 3
adapted from mybakingaddiction
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