Chunky Chip Cookies
Milk chocolate chips are small and evenly distributed, softening throughout the dough and rounding out the flavor, while the chopped dark chocolate creates irregular pockets that linger longer than the chips, giving every cookie its own geography of chocolate. The best bites happen where the two collide.
Chunky Chip Cookies
Makes about 15 cookies
Servings 15 cookies
Ingredients
½ cup (113 grams) unsalted butter, softened2/3 cup (147 grams) firmly packed light brown sugar1/3 cup (67 grams) granulated sugar1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature1 teaspoon vanilla extract1½ cups (188 grams) all-purpose flour½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon baking soda½ cup (85 grams) milk chocolate chips4 ounces (113 grams) 66% cacao dark chocolate, roughly chopped (see Note)Garnish: dark chocolate dust and crumbs from chopping (see Note)
Instructions
Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
Assemble Ankarsrum mixer with stainless steel bowl. Place dough knife in smaller hole, and position dough roller just off side of bowl. Add butter; slowly increase mixer speed to medium-high (6 o’clock), and beat until creamy, about 1 minute, using scraper to help move butter around. (Butter might stick to the roller in the beginning.) Slowly add sugars, beating until well combined and lightened in color, about 3 minutes. Add egg, egg yolk, and vanilla, beating until combined.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on lowest speed (12 o’clock), gradually add flour mixture to butter mixture. Move roller to 1 inch away from side of bowl, and increase mixer speed to medium-low (2 o’clock), beating until combined.
Remove bowl from mixer. Fold chocolate chips and chopped chocolate into dough with a rubber spatula until combined. Using a 3-tablespoon springloaded scoop, scoop dough (about 53 grams each), and place at least 2 inches apart on prepared pans.
Bake until edges are golden brown and set, 10 to 12 minutes. Garnish with dark chocolate dust and crumbs, if desired. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 1 week.
Notes
Note: When chopping the dark chocolate, reserve the fine chocolate dust and sprinkle it on top of the warm cookies for a concentrated hit of bittersweet goodness.
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