CHRISTMAS IS OVER AND I DON’T EVEN CARE ABOUT ANYTHING ANYMOREEE
Just these cookies. I can already hear the guy in the background, flailing one arm in the air and yelling “HAAYYY. WE’VE ALRIDDY HAD CHOC-LIT CHUP CUCKIES.” But these are chocolate chunk cookies. With salt. And some extra TLC. I promise if you get on this salty cookie train with me, you’ll get off in chocolate town with a hop in your step and a crumb in your pocket.
First, preheat your oven to 350 degrees, please.
These are my chocolate chunks. I got them in bulk at the grocery store, but I also threw part of a Lindt bar into the dough. The better quality chocolate, the better your cookie will be.
Is your egg at room temperature, or did you take it out of the fridge five minutes before starting in on this recipe? Don’t lie. If so, you should try this little egg bath. Crack your egg into a glass container (or any container that will transfer heat well) and place it into a bowl of hot tap water (not boiling water) for a few minutes. Boom done.
If you don’t have a wooden spoon, you’d better go out to the barn and whittle one right away.
I recommend baking one test cookie for 8 minutes to test your oven. I really care about these cookies and I don’t want you to burn them. Below is a picture of round two, where I baked them a little longer until the entire cookie was golden brown. This produces a much nuttier flavour which I feel overpowers the salt and chocolate.
- 2 cups flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch cinnamon
- 1 scant tablespoon coarse salt (a little less than one tablespoon)
- 1 cup butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 cup bittersweet chocolate chunks, or 2 bars Lindt chocolate
Preheat oven to 350F. Combine dry ingredients.
Cream butter and sugars until light and fluffy. Add egg and mix well. Add vanilla extract.
Gradually stir in flour with wooden spoon, til just combined (don’t overmix it). Fold in chocolate chunks.
Drop by tablespoon onto baking sheet. I’d recommend baking one cookie first, to test your oven, for 8 minutes.
Bake 8-12 minutes or until the edges are golden brown and set.