Perfect Dark Chocolate Chunk Cookies
I’ve been a fan of thaliaho since the very beginning of this food blogging adventure. She was one of the first accounts that I followed early on for inspiration, and my one goal in life is to be able to photograph food and cookies half as well as she does. Well, in honor of National Cookie Day I decided to take myself up on that challenge and make her recipe for Dark Chocolate Chunk Cookies.
This may be my new favorite chocolate chip cookie recipe. There are three secrets for perfect cookies that I’m about to reveal to you right now, ready? Here’s what you need to do to get your cookies to look like this:
- Cream the heck out of your butter and sugar. This is where a KitchenAid Stand Mixer really comes in handy, because you can walk away and binge watch The Office on Netflix while you wait for your smooth, creamy, whipped sugar butter to be done without you lifting a finger. It’s almost impossible to get that perfectly light and airy consistency just by hand – not cause I doubt you, but because our arm muscles just weren’t made to complete such tasks. Leave this to your stand mixer, or hand mixer if you have one.
- This is a chocolate CHUNK recipe, not chocolate chips, for a reason – chocolate chunks melt better and incorporate into the batter better than chocolate chips. I use a Trader Joe’s 72% Dark Chocolate bar and chop it into small pieces. There’s probably a very scientific reason why chocolate chunks work better, but I won’t be able to share it with you because I’m not a scientist. Just trust me on this.
- Lightly dropping the cookie sheet on the oven door a few times will cause your mostly-cooked cookies to form those delightful ridges that gives this cookie that crispy outside and chewy inside that we all crave. This is the secret to that perfect texture, and you’ll want to do this at least three times to get good ridges throughout the cookie.
There you have it – my top three tips for making these perfect cookies for yourself at home. Now, it’s time to bake!
- 178 grams all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 125 grams unsalted butter, cubed and at room temperature
- 88 grams granulated sugar
- 63 grams light brown sugar
- 1 egg, at room temperature
- 1/2 tablespoon vanilla extract
- 200 grams dark chocolate, roughly chopped
- Fleur de sel or flaked salt, for final sprinkling
- In a medium sized mixing bowl, whisk together the flour, baking powder, espresso powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the beater attachment, beat together the butter and sugars on medium speed, until very light and fluffy, about 5 minutes.
- Add in the egg and beat well. Add in the vanilla extract and beat for a further minute, until well combined.
- Set the mixer speed to medium-low and add in the dry ingredients, one heaping spoonful at a time, until just combined. Lower to the 'stir' setting and add in the roughly chopped dark chocolate and mix until evenly combined, about 10 more seconds.
- Remove the bowl from the stand mixer and cover with plastic wrap. Set the bowl in the refrigerator to chill for about 30 minutes.
- Meanwhile, pre-heat the oven to 350 Celsius. Line two large baking sheets with parchment paper.
- Remove the dough bowl from the refrigerator. Using an ice cream scoop, scoop out about 8 cookie dough balls onto the baking sheets, leaving about 2 inches between each ball. Next, sprinkle a little of the fleur de sel or flaked salt.
- Bake, for about 8 minutes. Now, open the oven door completely and remove the cookie sheet. Use a little force to tap it against the oven door, so that the cookies deflate slightly. You should see the chocolate begin to spread. Close the oven door and let the cookies bake and inflate again, for a further 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout.
- Remove from the oven and let the cookies cool on their baking sheets for 10 minutes, before carefully transferring them to a wire rack to further cool slightly, before serving.
Adapted From: Butter and Brioche