Killer Chocolate Chunk Cookies
Killer Chocolate Chunk Cookies from Sugar Rush. These cookies are thin, chewy and have lots of cracks and crevices.
Servings 32 cookies
Cost 5
Ingredients
- 2 cups Gold Medal unbleached all-purpose flour (255 grams)
- 1 cup cup cake flour (115 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt (Morton kosher) or 1 ½ teaspoons Diamond
- ¼ teaspoon cinnamon (original calls for ½ teaspoon)
- 2 sticks unsalted butter, cut into chunks and softened but still cool (228 grams)
- 1 cup light brown sugar, packed (200 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 2 large egg yolks
- ¾ to 1 teaspoon natural vanilla extract
- ¼ teaspoon almond extract
- 2 cups semisweet or dark chocolate chips
- ½ cup caramel chips (optional)
- Sea salt or smoked sea salt for topping (optional)
Instructions
- Thoroughly mix the flours, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
- Using a mixer fitted with paddle attachment or using a wooden spoon or heavy scraper, beat the butter and sugar together on low until mixture forms a thick paste. Beat in the extracts.
- Add egg and the yolks, one at a time, mixing just until blended.
- Add flour mixture and stir just until blended. When flour is incorporated, stir in the chocolate chips.
- Using a medium size cookie scoop, scoop balls of dough onto a dinner plate. You can cover them with plastic and chill or bake right away.
- When ready to bake, preheat oven to 350 degrees F. If using a convection oven, you might want to go with 335 degrees F which is what I used.
- Line a baking sheet with parchment paper and arrange however many of the cookies you want to bake on the tray spacing 2 ½ inches apart.
- Press the tops down slightly with the bottom of a glass and sprinkle tops with a little Maldon sea salt if desired.
- Bake for 12-13 minutes. Let cool on the baking sheet for 5 to 10 minutes and then transfer to a cooling rack to finish cooling.
- To bake on a stone, put the dough balls on a sheet of parchment and slide (you can use a pizza peel or awkwardly lift) the parchment and place it on the preheated stone. Bake for 12-13 minutes or until cookies appear cracked and fully baked.