I hesitate to use the word 'chunk' in my recipe titles because it makes me think of 'The Goonies." As an early 30-something, I love that movie! For some reason it just seems wrong to use one of the funniest characters as part of a recipe title. But I can't avoid it forever, so here goes... You may be wondering how many different chocolate chip cookie recipes can I possibly dig up? Well, probably more than I'll ever be able to make in a lifetime. Like tiny little bubbles, they seem to just pop onto my radar and I'm only more than willing to try them out. This particular recipe was so good that I was only able to salvage one. My 'friends' literally snatched them off the plate as soon as I was finished taking pictures. Despite the fact that I've been blogging for over a year, I still have to deal with constant eye-rolling, pacing, and grumbling when it comes to my rule of photos before feasting.
The one cookie that I did manage to save from the hungry wolves was delicious. Nothing earth-shattering, but worthy of a place in the top 5. I used a combination of bittersweet and unsweetened chocolate, as well as a healthy dose of sea salt. At first I was worried that the unsweetened chocolate would be too overwhelming, but it really added a deep rich flavour to the cookies. Had I the opportunity to enjoy more than one, my review may have been even higher. :P
Salted Bittersweet Chocolate Chunk Cookies
(adapted from Not Without Salt)
*printer friendly Recipe*
3 1/2 cup all-purpose flour
1 1/2 tsp baking Soda
1/2 tsp salt
1 cup (2 sticks) of unsalted butter, at room temperature
1/4 cup white sugar
1/4 cup Turbinado sugar
1 3/4 cup 0f packed brown sugar (light or dark)
2 eggs, at room temperature
1 tsp of pure almond extract
1 cup of chopped unsweetened chocolate
1 2/3 cup of bittersweet chocolate (chunks or chips)
Sea salt for sprinkling (optional)
In a large bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
In a separate large bowl, cream the butter and both sugars until light and fluffy (about 3-5 minutes on medium.) Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Scrape down the bowl again with a spatula. On low speed, slowly add the flour mixture. Mix until only just combined, taking care not to over mix. With a spatula fold in the chocolate. Cover well and chill for at least 3 hours.
Preheat the oven to 350 F. Line cookie sheets with parchment paper. For each cookie, measure out a heaping Tablespoonful of dough. If you want smaller cookies, use a level spoonful. For larger cookies, use 2. Lightly sprinkle the cookies with sea salt and bake for 10-14 minutes (depending upon the size of your cookies.) The edges should be lightly golden. It's ok if the center looks soft, they will continue to cook even after they're out of the oven. Let the cookies sit on the sheets for about 10 minutes before enjoying.