Hunka Chocolate Cookies Food
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
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- In a heavy saucepan, heat one package of the semisweet chocolate pieces, the unsweetened chocolate and the butter until melted, stirring constantly. Transfer to a large mixing bowl to cool slightly.
- Add eggs, sugar, and vanilla to chocolate mixture; beat with an electric mixer. Add flour mixture and beat on low speed till well mixed. Stir in remaining chocolate pieces and nuts.
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- In a large bowl, stir together the melted butter, brown sugar and granulated sugar. Add the eggs and egg yolk, vanilla and salt. Stir to combine. Sift the flour and baking soda into the batter and stir just until combined. Fold in the chocolate chips.
- Cover and refrigerate for at least 12 hours and up to 24 hours. (Alternately portion out the cookie dough by level ¼ cups onto a parchment-paper-lined baking sheet. Cover tightly in a double layer of plastic wrap before refrigerating.)
- Remove cookie dough from the refrigerator and allow it to come to room temperature before baking. Line two baking sheets with parchment paper and preheat oven to 350 degrees. If you haven’t done so already, use a 2-ounce self-releasing ice cream scoop or ¼-cup measuring cup to portion out the cookie dough.
- Arrange the cookies at least 2 inches apart to allow for spreading. Bake on the center rack of the oven until the cookies are crisp and golden brown around the edges yet slightly soft in the center, 15 to 17 minutes. Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely.
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- Put the melted butter, brown sugar, egg, and vanilla into a large bowl. Mix on high with an electric mixer until creamy and blended, about 30 seconds. You can also do this vigorgously by hand.
- Measure the flour, cocoa power, baking soda, and 1/4 teaspoon salt into a sifter (I set the sifter on a piece of parchment to catch anything that escapes). Sift into the bowl with the butter/sugar and mix until smooth and combined.
- Add the toffee bits, dark chocolate chips, and pecans. Mix just enough to incorporate into the dough. Cover and refrigerate at least an hour, up to overnight.
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