MY COOKBOOK

MY COOKBOOK
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14.2.18

CHOCOLATY CHOCOLATE CHUNK COOKIES

Ahhh the love of chocolate heaven! These cookies are insanely chocolaty. The secret is in the large chunks of good quality chocolate, forming the cookies with a light hand and not over baking… Not an economical cookie mind you. Have I not had the ingredients already, the chocolates alone would have been a 30 dollar investment.  You only use a portion of each bar, collectively 2 cups of chopped white, milk and dark chocolates. Since I have no cupboard raiders anymore I always have Calebout. I stopped baking with chocolate chips a while ago; the brand names that continue to make claims of “pure” are anything but. For now it’s either Callebaut or Lindt… or Ghirardelli. 



Chocolaty Chocolate Chunk Cookies

1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
1 egg
1-1/4 cups flour
1/4 cup cocoa
1/2 tsp soda [no more]
1/2 tsp salt
2 cups of the best quality of white, milk and dark baking chocolate [about 2/3 cup each]

  • Line a large cookie sheet with parchment paper.
  • Preheat the oven to 350F.
  • Cut off chunks from each bar. Aim for about 2 cups of larger chunks of chocolate. There will be chunks and some finer shavings. But don’t worry, it’s all good.
  • In a large bowl beat the butter, sugars, vanilla and the egg until fluffy.
  • In a separate bowl, whisk together the flour, cocoa, soda and the salt.
  • Add the flour mixture to the butter mixture and using a wooden spoon stir to combine.
  • Scrape in the chocolate chunks including the shaved bits.
  • Give it a stir to combine.
  • Loosely gather up a chunk of dough with your fingers, about a size of a small egg, and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a round shape as long as you leave sufficient space between the cookies to grow.
  • Bake the cookies for 12 to 14 minutes. Do not over bake. They should be soft to the touch but will solidify as they cool.
  • You can sample, but let the cookies solidify before moving them. 
  • Makes 15 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!